Reference Sci (Courses... · Web viewDEPARTMENT OF APPLIED SCIENCES Head of Department Janarthanan Gopalakrishnan, PhD (Indian Institute of Technology Madras, India), MSc (American

DEPARTMENT OF APPLIED SCIENCES

Head of DepartmentJanarthanan Gopalakrishnan, PhD (Indian Institute of Technology Madras, India), MSc (American College, India), BSc (GTN Arts and Science College, India)

Applied Chemistry Section

ProfessorDr. Subramaniyam Gopalakrishnan, PhD (Madras University, India), MPhil (Madras University, India), MSc (Madras University, India), BSc (Madras University, India)

Associate ProfessorJanarthanan Gopalakrishnan, PhD (Indian Institute of Technology Madras, India), MSc (American College, India), BSc (GTN Arts and Science College, India)

Senior LecturerSrikanth Bathula, PhD (Andhra University, India), MSc (Andhra University, India), BSc (Andhra University, India)

LecturersMr. David Timi, MPhil (UNITECH), BSc (UNITECH)Mr. Justin Narimbi, MPhil (UNSW, Australia), MSc (UNSW, Australia), BSc (UNITECH)Mr. Jayson Wau, MPhil (UNITECH), BSc (UNITECH)

Senior Technical InstructorMrs. Sandy Puy, BSc (UNITECH)

Food Technology Section

LecturersMr. Reilly Nigo, Postgraduate Certificate (University of Cambridge, UK), MSc (University of Reading, UK), BSc (UNITECH)Dr. Lydia Rubiang-Yalambing, PhD (UNSW, Australia), MSc (King’s College, UK), BSc (UNITECH)Mrs. Sogoing Denano, MSc (University of Reading, UK), BSc (UNITECH)Ms. Elizabeth Nasing, MSc (JCU, Australia), BSc (UNITECH)

Senior Technical InstructorsMr. Zeipi Toksy, BSc (UNITECH)Mr. Nigel Keimur Kiaka, BSc (UNITECH), Postgraduate Diploma (Massey University, New Zealand)

Laboratory ManagerMrs. Niamet Kusunan-Herry, BSc (UNITECH)

Principal Technical OfficerMr. Wap Kuipa, Cert. in Higher Tech. Education (LTC), Associate Diploma in Food Technology (UQ, Australia)

Senior Technical OfficersMr. Michael Lui, Cert. in Higher Tech. Education (LTC) – Acting Principal Technical OfficerMr. Pelis Nehemiah, Diploma (LTC)Mr. Philip Badawol, Diploma (LTC)

Technical OfficersMr. Baro Saki, MSc (Sriwijaya University, Indonesia), BSc (UNITECH)Mr. Bertold Souemo, Diploma (LTC)Mr. Benstead Kaibara, BSc (UPNG)

Senior Storeman

Mr. Solomon Bulu, Pre-Employment Tech. Training (Chem.)

Foreman ArtisanMr. Jack Maben, Tech. Training Certificate (Port Moresby Technical College)

Senior SecretaryMs. Yamu Elisha, Basic Secretary Certificate, Stenographer Certificate (LTC)

SecretaryMs. Lorraine Killangis, Certificate in Business Studies (ITI)

JanitorMr. Freddy Waiko

The department consists of two sections, viz. Applied Chemistry and Food Technology. Apart from the service courses, the department offers the following four-year academic programs leading to:(a) Bachelor of Science in Applied Chemistry(b) Bachelor of Science in Food Technology

These degree programs are designed to produce Applied Chemists and Food Technologists who will be able to pursue careers in industry, academia or government sectors. Applied chemists perform analysis, testing and investigations of a wide range of materials. Food technologists are concerned with production, processing, preservation, distribution and utilization of foods.

The first year of each course is designed to form a common foundation upon which years 2, 3 and 4 of the separate professional options are based.

Entry requirements (any one of the following)

i) Grade 12 with minimum B grades in chemistry, physics or biology and major mathematics and minimum C grade in English;

ii) Mature students who have performed with average B grades in adult matriculation courses;iii) Higher Technicians Certificate from Lae Technical College with Credit grades in subjects or its equivalent;iv) A diploma from Goroka Teacher's College with passes in mathematics and science teaching methods or its

equivalent.

Chemistry is taught to Natural Resources students from Agriculture, Forestry and Applied Physics; and Engineering students from four departments: Civil, Electrical, Mechanical and Mining. Chemistry was also offered in the summer session as a component of the University's Adult Matriculation program.

The department also offers postgraduate degrees like MPhil and PhD.

STRUCTURE OF COURSES

Code Subjects Hours per week (Credits)FOUNDATION YEAR IN APPLIED SCIENCES Year 1 First SemesterFR111 Plant Biology 5 (13)AS121 Chemistry I (B) 6 (15)LA101 English Grammar & Composition I 3 (11)MA171 Mathematics I AS (A) 5 (20)PH183 Physics for Applied Sciences I 5 (17)

24 (76) Year 1 Second SemesterAPPLIED CHEMISTRY STREAM (BACH-1)AG112 Animal Biology 5 (16)

AS122 Chemistry II (B) 8 (22)PH184 Physics for Applied Sciences II 5 (17)MA172 Mathematics I AS (B) 5 (20)LA102 English Grammar & Composition II 3 (11)

26 (86)

FOOD TECHNOLOGY STREAM (BFTE-1)AG112 Animal Biology 5 (16)AS122 Chemistry II (B) 8 (22)PH184 Physics for Applied Sciences II 5 (17)MA172 Mathematics I AS (B) 5 (20) 23 (75)

BACHELOR OF SCIENCE IN APPLIED CHEMISTRYYear 2 First SemesterCH211 Organic Chemistry I 3 (11)CH221 Analytical Chemistry I 5 (13)CH231 Physical Chemistry I 3 (11)CH291 Inorganic Chemistry I 3 (11)MA271 Mathematics 2 AS (A) 4 (18)CS145 Introduction to Information Technology I 2 (6)

18 (68) Year 2 Second SemesterCH212 Organic Chemistry II 3 (11)CH222 Analytical Chemistry II 4 (13)CH232 Physical Chemistry II 3 (11)CH292 Inorganic Chemistry II 3 (11)MA272 Mathematics 2 AS (B) 4 (15)CS146 Introduction to Information Technology II 2 (6)

18 (65) Year 3 First SemesterCH311 Instrumental Analysis I 5 (13)CH331 Instrumental Analysis II 5 (13)CH341 Geochemistry and Mineral Technology 5 (13)CH391 Industrial Inorganic Chemistry 2 (9)LA301 Writing a Research Paper 3 (9)

20 (57) Year 3 Second SemesterCH332 Instrumental Analysis III 5 (13)CH342 Water Analysis 5 (13)CH352 Petroleum Chemistry 3 (13)CH362 Environmental Chemistry I 3 (13)CH372 Food Chemistry and Analysis 4 (9)

18 (53)

During the summer vacation, students spend 10 weeks on industrial training. However, the subject will be registered during year 4 semester 1 and assessed during that semester. Satisfactory industrial training is a prerequisite for entry into the second semester of the fourth year of the degree course.

Year 4 First SemesterCH400 Industrial Training 40 (40) CH401 Research Project 3 (13)CH411 Medicinal Chemistry 1 (4)CH431 Instrumental Analysis IV 3 (7)CH461 Environmental Chemistry II 6 (15)MP341 Hydrometallurgy I 4 (12)

BA131 Introduction to Business 3 (11) 20/60 (62/102)

Year 4 Second SemesterCH402 Research Project 8 (12)CH442 Applied Analytical Chemistry 6 (15)CH452 Topics in Advanced Chemistry 3 (13)CH462 Industrial Chemistry 3 (10)BA132 Principles of Management 3 (11)

18 (51)

BACHELOR OF SCIENCE IN FOOD TECHNOLOGYYear 2 First SemesterFT211 Introduction to Process Technology 4 (15)FT241 Nutrition I 3 (13)FT251 Food Processing Practical I 5 (7)FT281 Food Analysis 3 (4)FT291 Food Chemistry I 3 (11)CS145 Introduction to Information Technology I 2 (6)MA271 Mathematics 2 AS (A) 4 (18)

24 (74) Year 2 Second SemesterFT212 Unit Operations I 3 (11)FT252 Introduction to Food Biochemistry 2 (9)FT262 General Microbiology 5 (13)ME276 Workshop Technology and Practice for Food Technology 2 (6)ME292 Thermodynamics for Food Technology 3 (13)CS146 Introduction to Information Technology II 2 (6)MA272 Mathematics 2 AS (B) 4 (15)

21 (73) Year 3 First SemesterFT311 Process Technology 4 (9)FT321 Food Canning and Packaging 4 (12)FT331 Food Chemistry II 3 (13)FT341 Introduction to instrumentation in foods 3 (7)FT351 Food Microbiology 5 (13)FT381 Food Analysis & Sensory Evaluation 5 (13)

24 (67) Year 3 Second SemesterLA102 English Grammar & Composition II 3 (11)FT312 Advanced Nutrition 3 (13)FT332 Cereal Technology and Legume Processing 3 (13)FT352 Post-Harvest Physiology and Storage Technology 2 (9)FT362 Unit Operations II 3 (11)FT372 Food Processing Practical II 5 (7)FT382 Food Safety and Regulations 2 (9)FT392 Food Process Engineering I 3 (11)

24 (84)

During the summer vacation, students spend 10 weeks on Industrial Training. However, the subject will be registered during year 4 semester 1 and assessed during that semester. Satisfactory industrial training is a prerequisite for entry into the second semester of the fourth year of the degree course.

Year 4 First SemesterFT400 Industrial Training 40 (40) FT401 Research Project 4 (18)

FT411 Industrial Microbiology and Food Biotechnology 5 (13)FT431 Meat and Poultry Technology 2 (9)FT471 Food Processing Practical III 5 (7)LA301 Writing a Research Paper 3 (9)BA131 Introduction to Business 3 (11)

22/62 (67/107) Year 4 Second SemesterFT402 Research Project 4 (6)FT422 Product Development and Entrepreneurship 2 (6)FT432 Design and Monitoring of Water and Waste Water Systems 2 (6)FT442 Fish and Seafood Technology 2 (9)FT452 Tropical Agricultural Commodities 3 (13)FT472 Food Processing Practical IV 5 (7)FT482 Food Process Engineering II 2 (9)BA132 Principles of Management 3 (11)

23 (67)

NOTE: Subject codes with AS, CH and FT are taught by the Department of Applied Sciences.

SUBJECT DETAILS: APPLIED CHEMISTRY

SERVICE SUBJECTS

AS111: CHEMISTRY 1 (A)

Lecture hours per week: 2Laboratory hours per week: 3Tutorial hours per week: 1Credits: 15Prerequisite: Grade 12 Chemistry or equivalent

Learning OutcomesOn completion of this subject the student should be able to:1. Provide information on application of safe working practices in the laboratory;2. Name and write the formulae of elements and compounds, write balanced chemical, ionic and net

ionic equations for chemical reactions, including redox reactions;3. Explain to the properties of elements and compounds in terms of their position in the periodic table

and Lewis structure;4. Discuss chemical bonding and draw Lewis diagrams for different types of bonding;5. Do calculations involving moles, molarity concentration, dilution, limiting reagent and empirical

formulae;6. Apply the gas laws including the ideal gas equation.

SyllabusSafety in the laboratory; Naming, formulae, equations - chemical, ionic and net ionic; Atomic structure,

isotopes, calculation of average atomic mass; Electronic configuration, stoichiometry, Avogadro’s number, moles, molarity, dilution, empirical formula, limiting reagent; Oxidation-Reduction reaction: oxidation number and electron transfer, half-reactions, balancing redox equations; Chemical bonding: ionic, covalent, polar covalent, metallic; Lewis diagrams, shapes of molecules; Periodicity; size, electronegativity, ionisation energy, metals, non-metals, metalloids; Gas laws: Boyle’s law, Charles’ law and ideal gas equation.

TextbookZumdahl, S.S., Zumdahl, S. A.,Chemistry, Brooks Cole, Belmont, USA, 2010.

AssessmentContinuous assessment 40%Written examination 60% (1×3 hrs.)

AS112: CHEMISTRY 2 (A)

Lecture hours per week: 2Laboratory hours per week: 3Tutorial hours per week: 1Credits: 15Prerequisite: AS111

Learning OutcomesOn completion of this subject the student should be able to:1. Name and draw the structures of simple organic compounds;2. Describe the reactions of generic organic functional groups and simple organic compounds;3. Understand solvent properties and solvation effects in aqueous and non-polar solvents;4. Explain the steps involved in calculating product distributions at equilibrium in homogeneous and

heterogeneous reactions, including acid-base systems;5. Solve equilibrium problems mathematically and chemically.

SyllabusOrganic chemistry: systematic naming, structure and elementary reaction chemistry of alkanes, alkenes,

alkynes, aromatic hydrocarbons, alcohols, amines, aldehydes, ketones, carboxylic acids and their simple derivatives; Physical chemistry: solvent types: aqueous, non-polar and dipolar aprotic, hydrogen bonding and ionic dissolution, water chemistry, equilibrium: static, dynamic equilibrium systems, LeChâtelier’s principle, equilibrium calculations including sparingly soluble salts, strong and weak acids, bases and buffers.

TextbookZumdahl, S. S., Zumdahl, S. A., Chemistry, Brooks Cole, Belmont, USA, 2010.


AS131: CHEMISTRY 1 (C)


Learning OutcomesOn completion of this subject the student should be able to:1. Provide information on application of safe working practices in the laboratory,2. Name and write the formulae of elements and compounds;3. Write balanced chemical, ionic and net ionic equations for chemical reactions, including redox reactions;4. Discuss the properties of elements and compounds in terms of their position in theperiodic table and

Lewis structure;5. Discuss chemical bonding and draw Lewis diagrams for different types of bonding;6. Do calculations involving moles, molarity concentration, dilution, limiting reagent and empirical

formulae.

SyllabusSafety in the laboratory; Naming, formulae, equations - chemical, ionic and net ionic; Atomic structure,

isotopes, calculation of average atomic mass; Electronic configuration, stoichiometry, Avogadro’s number, moles, molarity, dilution, empirical formula, limiting reagent; Oxidation-Reduction reaction: oxidation number and electron transfer, half-reactions, balancing redox equations; Chemical bonding: ionic, covalent, polar

covalent, metallic; Lewis diagrams, shapes of molecules; Periodicity; size, electronegativity, ionisation energy, metals, non-metals, metalloids; Gas laws: Boyle’s law, Charles’ law and ideal gas equation.



AS132: CHEMISTRY 2 (C)


Learning OutcomesOn completion of this subject the student should be able to:1. Name and draw the structures of simple organic compounds;2. Describe the reactions of generic organic functional groups and simple organic compounds;3. Understand solvent properties and solvation effects in aqueous and non-polar solvents;4. Explain the steps involved in calculating product distributions at equilibrium in homogeneous and

heterogeneous reactions, including acid-base systems;5. Explain Le Châtelier’s principle.

SyllabusOrganic chemistry: systematic naming, structure and elementary reaction chemistry of alkanes, alkenes,

alkynes, aromatic hydrocarbons, alcohols, amines, aldehydes, ketones, carboxylic acids and their simple derivatives; Physical chemistry: solvent types: aqueous, non-polar and dipolar aprotic, hydrogen bonding and ionic dissolution, water chemistry, equilibrium: static, dynamic equilibrium systems, equilibrium constant expressions Kc, homogeneous and heterogeneous systems, LeChâtelier’s principle, equilibrium calculations including sparingly soluble salts, strong and weak acids, bases and buffers.



AS141: CHEMISTRY FOR AGRICULTURE

Lecture hours per week: 2Laboratory hours per week: 3Credits: 13Prerequisite: Grade 12 Chemistry or equivalent

Learning OutcomesOn completion of this subject the student should be able to:1. Explain Chemistry and its relationship to Agriculture2. Describe balanced chemical, ionic and net ionic equations for chemical reactions.3. Discuss the properties of elements and compounds in terms of their position in the periodic table and elec -

tronic configuration.4. Discuss chemical bonding 5. Do calculations involving moles, molarity concentration, dilutions and limiting reagent.

6. Discuss and name the structure and able to predict the simple reactions of organic compounds and func-tional groups.

7. Describe the structure, properties and uses of polymers.8. Discuss the difference between static and dynamic equilibrium.9. Calculate product distributions at the equilibrium in acid-base and ionic solubility systems.10. Describe basic thermodynamic principles of chemical reactions.11. Describe common chemical, biological and physical parameters in water.12. Define pollution and detail examples of terrestrial, aquatic and atmospheric pollution.

SyllabusGeneral Introduction: Chemistry and its relationship to Agriculture; Inorganic Chemistry: Matter and energy, Chemical bonding. Intermolecular forces.Molecular structure.Various trends in the periodic table.Chemical elements and agriculture products. Types of chemical reactions; Physical Chemistry: Chemical equilibrium - static and dynamic, equilibrium constant expressions, Kc calculations including sparingly soluble salts, LeChatelier’s principle. Energy changes in chemical reactions and predictions. First law of thermodynamics, Hess’s law, colloids. Law of mass action, chemical conservation of mass and atom. Gases, pressure of Gases and solubility of gases; Environmental Chemistry: Atmospheric composition and inorganic pollutants. Common organic pollutants - natural and synthetic. Climatic chemistry; Analytical Chemistry: Chemistry of water: BOD and COD.pH concept and ionic product of water. Strong and weak acids, strong and weak bases, buffers.Stoichiometry and calculations, solution stoichiometry. Solubility and solubility product; Organic chemistry: Nomenclature of organic compounds, functional groups, structure and elementary reaction chemistry of alkanes, alkenes, alkynes, aromatics, alcohols, aldehydes, ketones, carboxylic acids and their derivatives. Structural and stereo isomerism. Introduction to polymers and resins. Fundamentals of biochemistry.Introduction to carbohydrates, peptide bonds.Introduction to agrochemicals.

Textbook:Zumdahl, S.S and Zumdahl, S.A; Chemistry, 8th Ed., (Brooks Cole, California, USA, 2010).

Assessment:Continuous Assessment - 40%Written Examination - 60% (1 x 3 hrs)

CH181: CHEMISTRY FOR ENGINEERS I

Lecture hours per week: 3Laboratory hours per week: 1 (average)Credits: 15Prerequisite: Grade 12 Chemistry or equivalent

Learning OutcomesOn completion of this subject the student should be able to:1. Appreciate and discuss on basic topics like sub-atomic particles, atoms, molecules, energy levels and

orbitals;2. Name and write formulae of elements and inorganic compounds and write balanced chemical, ionic and

net ionic equations for chemical reactions;3. Discuss the properties of elements and compounds in terms of their position in the periodic table and

electronic configuration;4. Do calculations involving moles, molarity concentration, dilutions and limiting reagent;5. Apply the gas laws including the ideal gas equation;6. Name, draw the structure and be able to predict the simple reactions of organic compounds and

functional groups.

SyllabusAtomic theories; Light: the wave particle duality; Spectra and energy levels; Electrons, protons, neutrons, atoms, atomic mass, relative atomic mass and calculations; Units and dimensions, orbitals; Molecules, moles and calculations; Introduction to chemical reactions and types; Naming inorganic compounds; Chemical, ionic and net ionic equations, balancing chemical equations; Solutions, ions, solubility rules and solubility product;

Electron configuration and quantum numbers; Periodic table and periodic properties: atomic and ionic sizes, ionization energy, electronegativity, electron affinity, metals, non-metals and metalloids. Gases, gas laws and gas equations; Behaviour of gases and gas solubility principle; Introduction to organic chemistry; Naming organic compounds; Functional groups (alkanes, alkenes, alkynes, alcohols, acids, esters, aldehydes, ketones, amines, acid halides, ethers) and their chemistry.


ReferenceHill, J. W.,Petrucci, R.H., General chemistry: an integrated approach,Prentice Hall, Upper Saddle River, USA, 2002.


CH182: CHEMISTRY FOR ENGINEERS II

Lecture hours per week: 3Laboratory hours per week: 1 (average)Credits: 15Prerequisite: CH181

Learning OutcomesOn completion of this subject the student should be able to:1. Differentiate the compounds with respect to various types of bonding;2. Discuss on structure and bonding in simple compounds;3. Explain the bonding involved in various types of solids like metals, insulators and semiconductors;4. Appreciate on the uses of organic polymers and explain their types and preparations;5. Discuss on the types of pollutions, their causes and effects;6. Discuss on the acid-base reactions and chemical equilibrium principles;7. Discuss on the laws of thermodynamics and relate entropy, enthalpy and free energy;8. Discuss on rate laws, mechanisms, molecular collisions and reaction rates.

SyllabusChemical bonding and Lewis structures, orbital overlap, molecular geometries and multiple bonds; Bonding in solids: metals, insulators and semiconductors; Reaction stoichiometry and limiting reagents, reactions in solution and acids and bases, solution stoichiometry; Chemical equilibrium, chemical energetics; Thermodynamics: first law and calorimetry, enthalpy, Hess’s law, entropy and the second law of thermodynamics, entropy, free energy and spontaneity; Introduction to chemical kinetics; Kinetics: finding rate laws, rate laws and mechanisms, Arrhenius equation, molecular collisions and reaction rates, kinetic theory of gases; Gases: molecular speeds and stoichiometry; Organic polymers: types, preparations and applications; Pollution: common organic and inorganic pollutants, causes and effects.


ReferenceHill, J. W., Petrucci, R. H., General chemistry: an integrated approach, Prentice Hall, Upper Saddle River, USA, 2002.


CORE SUBJECTS

AS121: CHEMISTRY 1 (B)


Learning OutcomesOn completion of this subject the student should be able to:1. Provide information on application of safe working practices in the laboratory;2. Name and write the formulae of elements and compounds, write balanced chemical, ionic and net ionic

equations for chemical reactions, including redox reactions;3. Discuss the properties of elements and compounds in terms of their position in the periodic table;4. Discuss chemical bonding and draw Lewis diagrams for different types of bonding;5. Do calculations involving moles, molarity, normality, density, specific gravity, concentration, dilution,

limiting reagent and empirical formulae;6. Apply the gas laws including the ideal gas equation and van der Waals equation.

SyllabusSafety in the laboratory; Naming, formulae, equations - chemical, ionic and net ionic; Atomic structure, isotopes, calculation of average atomic mass; Electronic configuration, and quantum numbers, stoichiometry, Avogadro’s number, moles, molarity, normality, density, specific gravity, concentration, dilution, empirical formula, limiting reagent; Oxidation-Reduction reaction: oxidation number and electron transfer, half-reactions, balancing redox equations; Chemical bonding: ionic, covalent, polar covalent, metallic; Lewis diagrams, shapes of molecules; Periodicity: size, electronegativity, ionisation energy, metals, non-metals, metalloids; Gas laws: Boyle’s law, Charles’ law and ideal gas equation, the van der Waals equation.



AS122: CHEMISTRY II (B)


Learning OutcomesOn completion of this subject the student should be able to:1. Name and draw the structure and know the reactions of organic functional groups, mono and

difunctional organic compounds;2. Provide details on how to identify the simple types of reaction mechanisms;3. Provide basic knowledge on thermodynamic and kinetic principles;4. Explain the steps involved in calculating product distributions at equilibrium in homogeneous and

heterogeneous reaction systems, including acid-base, gas phase and ionic solubility;5. Discuss the separation of cations using solubility and equilibrium principles;6. Explain the classification of elements of periodic table according to their electronic structure.

Syllabus

Organic chemistry: bonding, hybridization and structural features, including oxidation states of organic compounds, the functional group approach: structure, nomenclature, preparation and properties of alkanes, alkenes, alkynes, benzenes, halogen compounds, aldehydes, ketones, amines, ethers, alcohols, phenols, carboxylic acids and their derivatives, organic redox reactions, the use of pKa values in organic reactions, brief treatment of organic reaction mechanisms; Physical chemistry: state and manipulate basic thermodynamic relationships, introductory thermodynamics: enthalpy, the first law and Hess’s law, static and dynamic equilibrium systems, Le Châtelier’s principle, equilibrium calculations including sparingly soluble salts, strong and weak acids, bases and buffers and chemical reactions, pH, qualitative analysis: separation of cations; Inorganic chemistry: orbital types, electronic configuration, classification of elements by property and electronic structure, periodicity of atomic and ionic size, ionization energy, electron affinity, electronegativity, polarizability and polarizing ability, different types of bonds: ionic, covalent, coordinate and metallic, properties of ionic and covalent compounds, criteria for determining the nature of bonding, hybridization of orbitals, molecular shape and VSEPR theory.



CH211: ORGANIC CHEMISTRY I

Lecture hours per week: 2Laboratory hours per week: 1.4 (average)Credits: 11Prerequisite: AS122

Learning OutcomesOn completion of this subject the student should be able to:1. Sketch the aliphatic and aromatic compounds;2. Describe the properties of aliphatic and aromatic compounds;3. Explain the types of organic reactions in the lab;4. Apply the rules for the formation of compounds through mechanism;5. Explain nature of electronic effects associated with reactants and reagents.

SyllabusAliphatic and aromatic hetero cyclic compounds, preparation, and properties of heterocyclic compounds; Reaction mechanism; Types of reaction intermediates and their properties; Electronic effects in organic compounds; Types of organic reactions: addition reactions, substitution reactions, elimination reactions;Resonance and delocalisation; Aromaticity: Hückel’s rule.

TextbookBrown, W. H.,Poon,T., Introduction to organic chemistry, John Wiley & Sons, Hoboken, USA, 2004.

ReferenceSolomons, T.W.G.,Fryhle, C.B., Organic chemistry, John Wiley, Hoboken, USA, 2011.


CH221: ANALYTICAL CHEMISTRY I

Lecture hours per week: 2Laboratory hours per week: 1.6 (average)Tutorial hours per week: 1

Credits: 13Prerequisite: AS122

Learning OutcomesOn completion of this subject the student should be able to:1. Identify and explain the use of specific chemicals, basic apparatus and the unit of operation in analytical

chemistry;2. Carry out calculations commonly used in analytical chemistry;3. Identify errors correctly in chemical analysis and understand the correct statistical technique used to

treat and evaluate analytical data;4. Understand the process of carrying out sampling and correct sample handling;5. Carry out titrations based on acid-base and precipitation reactions.

SyllabusIntroduction: the nature of analytical chemistry (role, perspective and common analytical problems); Tools for analytical chemistry: selecting and handling reagents and other chemicals, cleaning and marking laboratory ware, evaporating liquids, measuring mass, equipment associated with weighing, filtration and ignition of solids, measuring volumes, the laboratory notebook, laboratory safety reminder; Calculations used in analytical chemistry (ppm, ppb, molarity, normality, density, specific gravity and dilutions); Errors in chemical analysis and statistical data treatment and evaluation; Sampling: sample and sample handling method; Volumetric analysis: introductory theory and practice of volumetric analysis, primary standard, end point, equivalence point, indicators and titration curves for acid-base and precipitation titrations and their calculations, typical applications of acid-base and precipitation titrations.

TextbookSkoog, D.A., West, D.M., Holler, F.J., Crouch, S.R., Fundamentals of analytical chemistry, Brooks/Cole-Thompson Learning, Belmont, USA, 2004.

ReferenceHarris, D.C., Exploring chemical analysis, W. H. Freeman, New York, USA, 2008.Harvey, D., Modern analytical chemistry, McGraw-Hill, New York, USA, 2000.


CH231: PHYSICAL CHEMISTRY I


Learning OutcomesOn completion of this subject the student should be able to:1. Identify the concepts of chemical calculations and fundamental applications of chemistry;2. Explain the manipulation of thermodynamic relationships;3. Explain the effect of experimental conditions on equilibrium constants;4. Acquaint with analysing kinetic data and relate it to reaction mechanism;5. Explain the complementary nature of thermodynamics and kinetics.

SyllabusThermodynamics: introduction, importance and limitations, energy changes in relation to work and heat changes, heat capacity of a system and second law of thermodynamics, the concept of entropy and its physical significance, Gibbs free energy, spontaneity of chemical reactions, standard and non-standard conditions, relation between Gibbs free energy change and equilibrium constant, chemical equilibrium and equilibrium constant calculations, LeChâtelier’s principle, examples with effect of concentration, temperature and pressure,

acid base equilibria, weak acids and weak bases, buffer solutions, amphiprotic species and solubility equilibrium, chemical (reaction) kinetics, order of a reaction; Reaction rates: first order and second order rate equations, half-life period, mechanisms of complex reactions, rate determining step and concept of activation energy, Arrhenius equation and catalysis.

ReferenceAtkins, P.W., De Paula, Julio, Elements of physical chemistry, W.H. Freeman, New York, USA, 2005.


CH291: INORGANIC CHEMISTRY I


Learning OutcomesOn completion of this subject the student should be able to:1. Predict the properties, stability and reactivity features of the compounds of s- and p- block elements;2. Discuss on the structures and bonding aspects of s- and p- block elements and their compounds;3. Discuss on the principles involved in various nuclear reactions;4. Classify the types of nuclear reactions and radio isotopes;5. Explain on the constructive as well as destructive applications of nuclear chemistry and its reactions to

the mankind.

SyllabusDescriptive inorganic chemistry: s- and p- block elements, selected compounds of selected s- and p- block

elements and their chemistry, various bonding theories (advanced VSEPR and molecular orbital theory); Nuclear chemistry: introduction, penetrating powers of α, β, γ particles and neutrons, fundamental particles of nucleus, Meson theory of stability of nucleus, inner structure of nucleus (shell and liquid drop models), chain reactions, kinds of radioactive transformations, decay series, half-life, induced nuclear reactions, nuclear fission and fusion, binding energy (BE) and model calculations pertaining to BE, separation of isotopes, nuclear reactors, applications of radio isotopes, carbon-14 dating.

TextbookHousecroft, C., Sharpe, A.G., Inorganic chemistry, Pearson Education, Upper Saddle River, USA, 2005.

ReferenceMiessler, G.L.,Torr, D.A., Inorganic chemistry, Prentice Hall, Englewood Cliffs, USA, 2013.


CH212: ORGANIC CHEMISTRY II

Lecture hours per week: 2Laboratory hours per week: 1.6 (average)Credits: 11Prerequisite: CH211

Learning OutcomesOn completion of this subject the student should be able to:1. Describe the building blocks of biological system;

2. Describe the structure and properties of lipids;3. Explain the types of stereochemically active organic compounds;4. Explain the rules applicable for the structural isomers and mirror image isomers;5. Explain various configurations. 6. Ability to explain the structure of polymers.

SyllabusStructure and chemistry of triglycerides, phospholipids, fatty acids, amino acids, mono and polysaccharides, chemistry of fats and oils, structural isomerism, optical isomerism, polymer chemistry, chain growth polymers and step growth polymers, plastics and resins.

TextbookBrown, W. H., Poon, T., Introduction to organic chemistry, John Wiley & Sons, Hoboken, USA, 2004.

ReferenceSolomons, T. W. G., Fryhle, C. B., Organic chemistry, John Wiley, Hoboken, USA, 2011.


CH222: ANALYTICAL CHEMISTRY II

Lecture hours per week: 2Laboratory hours per week: 1.4 (average)Tutorial hours per week: 1Credits: 13Prerequisite: CH221

Learning OutcomesOn completion of this subject the student should be able to:1. Apply redox, complexometric and acid-base titrimetry either directly or indirectly in volumetric analysis;2. Utilize precipitation reactions in gravimetric analysis;3. Interpret development and function of electromagnetic radiation, detection and signal acquisition in

spectrometric analysis;4. Do analytical separation via precipitation, distillation, complexometry and solid phase extraction.

SyllabusRedox titrations: redox titration curves, auxiliary oxidizing and reducing reagents, applying standard

reducing agents, applying standard oxidizing agents, indicators and potentiometric titrations; Complexometric titrations: complexometric titration curves, masking phenomena, formation of complexes, titration with inorganic and organic complexing agents, EDTA complexes and their formation constants, conditional formation constants, indicators, scope and application of EDTA titrations; Gravimetric analysis: precipitating agents and precipitates, mechanism and conditions for precipitate formation, co-precipitation, calculation of results from gravimetric data and application of gravimetric analysis; Introduction to Spectroscopic methods of analysis: properties of electromagnetic radiation, interaction of radiation and matter, absorption and emission of electromagnetic radiation; Basic principles of spectroscopic instrumentation: Sources of energy, wavelength selectors, detectors, signal processors; Absorption spectroscopy: absorbance of electromagnetic radiation, transmittance and absorbance, absorbance and concentration, Beer’s law and its limitations; Ultraviolet-visible spectrometry: quantitative applications, qualitative applications, evaluation; Atomic absorption spectrometry: quantitative applications, evaluation; Analytical separation methods: overview, precipitation: acidity precipitation, inorganic and organic precipitants, distillation, extraction: extracting inorganic species (metal chelates), solid phase extraction.

TextbookSkoog, D. A., West, D. M., Holler, F. J., Crouch, S. R., Fundamentals of analytical chemistry, Brooks/Cole-Thompson Learning, Belmont, USA, 2004.

ReferenceHarris, D. C., Exploring chemical analysis, W. H. Freeman, New York, USA, 2008.Harvey, D., Modern analytical chemistry, McGraw-Hill, New York, USA, 2000.


CH232: PHYSICAL CHEMISTRY II


Learning OutcomesOn completion of this subject the student should be able to:1. Discuss on applying the kinetic theory of gases to real gases;2. Explain the concept of thermodynamic stability;3. Discuss the forces of cohesion in the different states of matter;4. Explain similarities and differences between galvanic and electrolytic cells;5. Perform basic calculations involved in electrochemistry;6. Interpret phase diagrams and relate these to physical properties of systems.

SyllabusKinetic theory of gases: Maxwell’s distribution of speeds, real equations of state and liquefaction of gases; Thermodynamics: Van’t Hoff equation, Ellingham diagram, lattice enthalpy and cohesive forces; Electrochemical cells: varieties of cells, Nernst equation, Gibbs free energy change and electrolysis, Faraday’s law and conductivity; Phase equilibria: one component and two component systems introduction, phase diagram and phase rule for one component and two component systems, Henry’s law and Raoult’s law, fractional distillation, non-ideal solutions and colligative properties, surface tension, capillary, colloids and viscosity of fluids.

ReferenceAtkins, P. W., De Paula, Julio, Elements of physical chemistry, W.H. Freeman, New York, USA, 2005.


CH292: INORGANIC CHEMISTRY II


Learning OutcomesOn completion of this subject the student should be able to:1. Explain the extraction, properties, applications and oxidation states of first row d-block elements;2. Discuss on the structures and bonding aspects of the compounds of first row d-block elements;3. Design simple synthesis of coordination compounds;4. Discuss on the structure, bonding and application aspects of transition metal coordination compounds;5. Interpret the electronic spectra of simple coordination compounds;6. Discuss and predict the colour and magnetic properties of coordination compounds.

SyllabusDescriptive inorganic chemistry: d-block elements, selected compounds of I row d-block elements and their

chemistry; Coordination chemistry I: introduction, coordination number and geometry, nomenclature, stability, formation constant, factors determining stability, chelate effect, applications; Coordination chemistry II: Isomerism, bonding theories, splitting of d-orbitals in octahedral, tetrahedral and square planar field, spectrochemical series, magnetic properties, applications of various theories to some selected complexes, electronic spectra of complexes, interpretations and calculations, selection rules.

TextbookShriver, D.F., Atkins, P.W., Inorganic chemistry, Oxford University Press, Oxford, UK, 2006.

ReferenceGreenwood, N.N., Earnshaw, A., Chemistry of the elements, Butterworth-Heinemann, Oxford, UK, 2002.


CH311: INSTRUMENTAL ANALYSIS I

Lecture hours per week: 2Laboratory hours per week: 3Credits: 13Prerequisite: CH212

Learning OutcomesOn completion of this subject the student should be able to:1. Describe the applications of non-instrumental methods of separation of organic compounds;2. Apply chromatographic methods to the analysis of organic mixtures;3. Interpret chromatograms;4. Apply quantitative spectroscopic methodology;5. Interpret UV-visible, IR, NMR and MS spectra;6. Interpret spectra of unknown compounds so as to elucidate their molecular structures

SyllabusSeparation and purification of organic compounds, chromatography: instrumentation and applications of column, thin layer, paper, HPLC and gas chromatography; Quantitative UV-visible and IR spectroscopic analysis: instrumentation, transmittance, absorbance, Beer’s law and its limitations; UV-visible: chromophores and the Woodward-Fisher rules; IR: vibrational characteristics of functional groups; MS: isotopic abundance, fragmentation and high resolution spectrometry; NMR: chemical shift, the (n+1) rule, spin-spin coupling decoupling techniques, introduction to the complementary qualitative techniques of 1H and 13C NMR, IR, UV-visible spectroscopy and mass spectrometry for the interpretation of organic molecular structure.

TextbookWilliams, D.H., Fleming, I., Spectroscopic methods in organic chemistry, McGraw Hill, London, UK, 2008.


CH331: INSTRUMENTAL ANALYSIS II


Learning OutcomesOn completion of this subject the student should be able to:1. Gain basic experiences on the theory and operational aspects of instrumentation used for analysis of a

variety of samples;2. Comprehend the principles of flame atomic absorption spectroscopy (FAAS) and flame emission

spectroscopy (FES);3. Comprehend the instrumentation used for FAAS and FES, and to account for interferences in FAAS and

FES;4. Describe the glass (pH) electrode and ion selective electrodes, and to describe the application of the

Nernst equation;5. Comprehensively discuss the use of ion selective electrodes in analysis.

SyllabusAtomic absorption spectrometers: Hollow cathode lamps, atomisers, monochromators, single and double

beam instruments, background correction, flame chemistry and interferences, releasing agents, survey of metals amenable to FAAS; The glass electrode: response to H+ and to Na+, solid state, membrane and ion exchange ion selective electrodes, gas sensing electrodes, fluoride, sulphide, cyanide and halide electrodes, metal sensing electrodes.



CH341: GEOCHEMISTRY AND MINERAL TECHNOLOGY

Lecture hours per week: 2Laboratory hours per week: 3Credits: 13Prerequisite: CH222, CH292

Learning OutcomesOn completion of this subject the student should be able to:1. Discuss the basic principles of mineral processing techniques utilizing the surface chemical properties,

specific gravity differences, electrical and magnetic properties and optical properties of ore minerals;2. Appreciate the importance of geochemical and ore/concentrate sampling, sample preparation and the

significance of the analytical results;3. Describe the steps taken to minimize sampling and analyses errors in geochemical analyses;4. Discuss the practice and application of the analytical techniques involved in the analysis of geochemical

and ore/concentrate samples;5. Describe and explain fire assaying techniques of preparing gold/silver ores for metallurgical products

and bullion analyses.

SyllabusIntroduction to mineral processing techniques: gravity separation, ore sorting, dense medium separation,

froth flotation, gravity and high-tension separation; Sampling theories (Pierre Gy), ore and concentrate sampling and sample comminution and preparation, techniques and systems, geochemical cycle, surveys, types of geochemical samples and sampling techniques; Rock-forming minerals, ore mineral deposits of the primary and secondary environments, trace elements in geochemical and silicate samples; Trace elements in geochemical and silicate samples; Analyses of geochemical samples: classical methods, acid dissolution techniques, fusion techniques and instrumental techniques such as XRF, ICPAES, AAS, XRD, fire assaying techniques for gold, silver, platinum ores and concentrates, Preparation of reference materials such as the standards, fluxes, acids and alkaline solutions; Practicals on fire assay for gold and silver determinations, acid dissolution/aqua regia digestion for geochemical and ore/concentrate analyses for base metals assays, applying

Gy’s equation for accurate sampling and sample preparation, high temperature fusion of sulphides and carbonate samples, recovery of metal calculations from physical and chemical processing of minerals, ores and concentrates; Field trip to a fire assay laboratory.

ReferenceJoyce, A. S., Geochemical exploration, Australian Mineral Foundation, Glenside, Australia, 1984.Wills, B. A., Mineral processing technology, Pergamon Press, Oxford, UK, 1997.Terkel R., Principles of extractive metallurgy, McGraw-Hill, New York, USA, 1983.Bugbee E. E., A textbook of fire assaying, Colorado School of Mines, Golden, USA, 1981.


CH391: INDUSTRIAL INORGANIC CHEMISTRY

Lecture hours per week: 2Credits: 9Prerequisite: CH292

Learning OutcomesOn completion of this subject the student should be able to:1. Understand and explain the essential role played by inorganic chemistry in specialized industries;2. Explain the chemistry of some common inorganic materials like cement, glass, zeolites, ceramics and

semiconductors;3. Identify the characteristics of common inorganic materials;4. Discuss and understand the need of various types of inorganic materials available.

SyllabusCement and glass industries: importance, composition, manufacture, types and applications, structure and

properties of glasses; Zeolite industries: importance, types, manufacture and applications; Ceramic industries: classification, manufacture, raw materials, specialty products and applications; Semiconductor industries: examples, manufacture and applications, band theory of metals, insulators and semi-conductors.

ReferenceGreenwood, N. N., Earnshaw, A., Chemistry of the elements, Butterworth-Heinemann, Oxford, UK, 2002.Housecroft, C., Sharpe, A. G., Inorganic chemistry, Pearson Education, Upper Saddle River, USA, 2005.


CH332: INSTRUMENTAL ANALYSIS III


Learning OutcomesOn completion of this subject the student should be able to:1. Comprehensively describe the accessories used for flameless atomic absorption spectroscopy;2. Discuss the advantages of flameless atomic absorption spectroscopy in inorganic analysis;3. Comprehensively describe the instrumentation used in voltammetry, polarography and anode stripping

voltammetry (ASV);4. Discuss cyclic voltammetry, and the origins of diffusion currents in voltammetry, polarography, pulse

polarography and ASV;

5. Calculate results from data from polarographic and ASV experiments;6. Comprehend the methods of electrogravimetry and coulometry.

SyllabusCold vapour, hydride generation and carbon furnace atomic absorption spectroscopy: carbon furnace,

temperature programming, Zeeman background correction; Electrogravimetric and coulometric methods: electrogravimetry with and without potential control, coulometric methods and applications; Voltammetry: the dropping mercury electrode, diffusion currents and polarography, differential and square wave polarography, anodic stripping voltammetry, cyclic voltammetry.



CH342: WATER ANALYSIS

Lecture hours per week: 2Laboratory hours per week: 3Credits: 13Prerequisite: CH222Corequisite: CH362

Learning OutcomesOn completion of this subject the student should be able to:1. Explain the sources and uses of water: the hydrological cycle, constituents of seawater, river water,

effects of climate change on the hydrologic cycle;2. Carry out treatment of drinking water and wastewater;3. Describe steps taken in preparing and storing water samples for analysis;4. Perform common chemical and physical tests from water standard methods and understand the limitations

of these methods;5. Discuss trace metal speciation;6. Discuss oxidation reduction reactions in aquatic environment including Eh/pH diagram construction.

SyllabusProperties of water, define hydrology, lymnology and oceanography, the hydrological cycle: major and

minor constituents of rainwater, river and seawater and the effects of climate change on the hydrologic cycle, Properties of estuaries, thermal stratification: epilimnion, thermocline and hypolimnion, and how Lihir, Misima and Ramu apply these properties to discharge mining tailings; Why analyse: defining objectives in environmental analysis, monitoring to determine the extent of a problem, base line studies, determination of control procedures, legislative compliance monitoring, monitoring to ensure the problem has been controlled; Sources of aquatic pollution: industrial, agricultural, eutrophication, mining and quarrying; Trace analysis of metals and speciation: speciation in natural waters, speciation and biological availability and toxicity of trace metals, the importance of metal-organic and metal-colloid interactions in determining speciation, analytical methods; Oxidation/Reduction reactions in aquatic environment including chemistry of major elements and their geochemistry.

TextbookIbanez, J.G., Hernandez-Esparza, M., Doria-Serrano, C., Fregoso-Infante, A., Singh, M. M., Environmental chemistry: microscale laboratory experiments, Springer, New York, USA, 2007.Ibanez, J.G., Hernandez-Esparza, M., Doria-Serrano, C., Fregoso-Infante, A., Singh, M.M., Environmental chemistry: fundamentals, Springer, New York, USA, 2007.Reference

Rice, E.W., Baird, R.B., Eaton, A. D.,Clesceri, L.S., Standard methods for the examination of water and wastewater, American Public Health Association, Washington, USA, 2012.Baird, C.,Cann, M., Environmental chemistry, W. H. Freeman, New York, USA, 2008. Grasshoff, K., Ehrhardt, M., Kremling, K., Almgren, T., Methods of seawater analysis,VerlagChemie, Wenheim, Germany, 1981.


CH352: PETROLEUM CHEMISTRY


Learning OutcomesOn completion of this subject the student should be able to:1. Discuss on the classification and characteristics of a fuel;2. Explain the composition and structure of components of petroleum;3. Explain and relate various parameters used for grading petroleum;4. Predict the type of additives required to be added to petroleum products for a specific application;5. Discuss on the chemistry of coal;6. Discuss on the industrial production, properties and uses of selected petrochemicals.

SyllabusFuels: introduction, classification, characteristics, calorific values and their measurements; Crude oils:

introduction, classification, origin and various theories of formation of petroleum, mining of petroleum, brief introduction to methods of exploration, types of compounds occurring in petroleum, multi-component distillation, solid, liquid and gaseous petroleum fuels and their characteristics; Coal: classification, storage, analysis, grading, pulverized coal, metallurgical coke; Gasoline additives and their uses, leaded and unleaded petrol, octane number and cetane number, aviation gasolines and jet fuels, refinery operations; cracking processes: catalytic, thermal and steam, petroleum alteration, migration and entrapment processes, physical, chemical, electrical, thermal and optical properties of petroleum, instrumental analysis for determining the nature of petroleum,petrochemicals: one example each from C1, C2, C3, C4, C5 and aromatics: production, properties and uses, speciality products; Air pollution by combustion products of fossil fuels, oil spills, alternative sources for fossil fuels.

TextbookSpeight, J.G., The chemistry and technology of petroleum, CRC Press, Boca Raton, USA, 2007.

ReferenceChapman, R.E., Petroleum geology:a concise study,Elsevier Scientific Publishing, Amsterdam, The Netherlands, 1976.Kinghorn, R.R.F., An introduction to the physics and chemistry of petroleum,John Wiley & Sons, New York, USA, 1983.Tissot, B. P.,Welte, D.H., Petroleum formation and occurrence, Springer-Verlag, Berlin, Germany, 1984.Selley, R.C., Elements of petroleum geology,W. H. Freeman, New York, USA, 1985.


CH362: ENVIRONMENTAL CHEMISTRY I

Lecture hours per week: 3Credits: 13

Corequisite: CH342

Learning OutcomesOn completion of this subject the student should be able to:1. Develop comprehension on the effect of chemistry and related activities on the environment;2. Define and explain the components of environment and atmosphere;3. Discuss on the sources, sinks and controls of common air pollutants;4. Illustrate global and regional environmental impacts of air and water pollution;5. Predict common organic pollutants;6. Choose suitable sampling method for analysing air and water samples.

SyllabusIntroduction, components of environment, definition and terminology; Air pollution: components of

atmosphere, air quality standards, atmospheric composition and structure, sources, sinks and control of air pollution caused by CO, CO2, SO2, NOx, H2S, particulates and smog, methods of controlling particulate emission, greenhouse effect and global warming, ozone depletion; Water pollution: sources, pollution caused by lead, chlorine and detergents, eutrophication, acid rain, bioconcentration and biomagnification, mining and radioactive pollution; Chemical pollution: heavy metals, metalloids, cyanide, fluoride, organics and pesticides, metabolism of DDT, carcinogens and mutagens, ecotoxicology and toxicological tests, toxic substances and determination of toxicity levels, biological sampling, various methods of sampling air and water for environmental studies; Chemical cycles: major chemical cycles and effect of environmental pollution in these systems: endogenic and exogenic, carbon, nitrogen, phosphorus, oxygen, sulphur, hydrological; Instrumental techniques in environmental chemical analysis: introduction and use of neutron activation analysis in environmental studies.

TextbookManahan, S.E., Environmental chemistry, CRC Press, Boca Raton, USA, 2010.De, A.K., Environmental chemistry, New Age International, New Delhi, India, 2010.

ReferenceSpiro, T. G., Stigliani, W.M., Chemistry of the environment, Prentice Hall, Upper Saddle River, USA, 2003.


CH372: FOOD CHEMISTRY AND ANALYSIS


Learning OutcomesOn completion of this subject the student should be able to:1. Discuss and explain the chemistry of food constituents, their functions, synthesis and extraction;2. Explain certain chemical reactions in food including interaction between food components;3. Choose an appropriate analytical method to do qualitative analysis of food constituents and explain the

principles behind a respective method;4. Choose an appropriate analytical method to do quantitative analysis of food constituents and explain

the principles behind a respective method.

SyllabusNaturally occurring constituents of foods such as carbohydrates, proteins, lipids, vitamins, minerals and water – their structure, chemical, physical properties and significance; Properties and uses of pectins, alginates, gums, starches and other hydrocolloids, food additives (e.g., acidulants and phosphates) and food colours; Analysis of

food products: moisture, fat, protein, ash and fibre (proximate analysis), food colours, additives, trace metals and contaminants.

TextbookLee, F.A., Basic food chemistry, A VI Publications, Westport, USA, 2013.Fennema, O.R., Food chemistry, Marcell Dekker, New York, 1996.

ReferenceIhekoronye, A.I.,Ngoddy, P.O., Integrated food science and technology for the tropics, Macmillan, London, UK, 1985.Joslyn, M., Methods in food analysis, Academic Press, New York, USA, 1970.


CH400: INDUSTRIAL TRAINING

Hours per week: 40 (for 10 weeks)Credits: 40

Learning OutcomesOn completion of this subject the student should be able to:1. Correlate the theoretical learning and the practical exposure in industries;2. Describe the products, structure and role of an organization in a chemistry-related industry;3. Demonstrate skills and grasping capacity in industries;4. Appreciate and describe the new techniques and procedures followed by relevant industries;5. Understand and explain simple and common laboratory procedures for a chemical analysis;6. List common safety protocols in an industrial environment.

SyllabusIndustrial training provides golden opportunities for the upcoming and aspiring applied chemists so that they are exposed to work culture and real time applications.Students will undertake 10 weeks of work experience in a suitable establishment, which will be chosen so that both breadth and depth of experience are offered. Students will be treated as trainee employees in that they will receive training and supervision from their hosts and will be expected to undertake responsible tasks in the latter stages of their placement.Students will submit a written review of the structure and activities of their host establishment, keep a diary of their activities and submit a written report on their experiences. Students undergoing industrial training in and around Lae should submit the industrial training report in prescribed format, one week after the completion of training; those outside Lae should submit the report two weeks after the completion of training.Students will be supervised by a nominated employee of the host establishment who will assess their performance. They will be visited by a member of staff of the UNITECH who will assure himself/herself of their well-being and progress and who will assess their written reports.

AssessmentContinuous assessment 100%

CH401: RESEARCH PROJECT


Learning OutcomesOn completion of this subject the student should be able to:1. Handle the research project individually;2. Conduct literature survey on a topic of interest;

3. Write a research proposal;4. Make a scientific presentation on the chosen research topic.

SyllabusStudents are to undertake a substantial project relevant to Applied Chemistry. The topic should be so chosen that it draws together the different facets of the course and provides experience in research procedures and data handling. Students select a topic under the supervision of a staff member who provides guidance throughout the duration of the project. Students will conduct a literature search, write a proposal, plan the programme of work and give a research seminar on their projects and/or as directed by the supervisor.


CH411: MEDICINAL CHEMISTRY


Learning OutcomesOn completion of this subject the student should be able to:1. Explain the organic compounds that can be used for prevention, treatment of common diseases;2. Describe the biologically active compounds and their mode of action at molecular level;3. Explain the fact behind the traditional medicines in health care system;4. Explain advantages and disadvantages of herbal medicines.

SyllabusIntroduction to medicinal chemistry, general principle of drug action; Physico-parameters in relation to biological activity; Structure and activity of general anaesthetics, local anaesthetics; Examples and properties of local anti-infective agents and anti-fungal agents, anti-tubercular agents, anti-malarials, anti-HIV agents.

TextbookPatrick, Graham L., An introduction to medicinal chemistry, Oxford University Press, Oxford, UK, 2009.

ReferenceIlango, K., Valentina, P., Text book of medicinal chemistry, Keerthi Publishers, Chennai, India, 2007.


CH431: INSTRUMENTAL ANALYSIS IV


Learning OutcomesOn completion of this subject the student should be able to:1. Know the fundamental theory and apply the instrumental techniques of plasma and XRF atomic

emission including automated methods of analysis;2. Comprehensively describe the equipment required for X-ray fluorescence, X-ray diffraction and

inductively coupled plasma spectroscopy and discuss the applications and merits of these techniques;3. Describe the equipment used for tandem methods such as inductively coupled plasma in tandem with

mass spectrometers/quadruple mass spectrometers;4. Judge the necessity and application of automation;5. Describe the equipment used for partial and full automation of chemical analysis.

SyllabusX-ray fluorescence and X-ray diffraction spectroscopy: origins of fluorescence and diffraction of X-rays,

instrumentation and applications; Inductively coupled plasma spectroscopy, Tandem methods: ICP-MS and DCPMS; Automated methods of analysis: the case for automation, auto-analysers, flow injection analysis, centrifugal analysers, discrete systems.

TextbookSkoog, D.A., Holler, J.F., Crouch, S.R., Principles of instrumental analysis, Brooks/Cole, Belmont, USA, 2007.AssessmentContinuous assessment 40%Written examination 60% (1×2 hrs.)

CH461: ENVIRONMENTAL CHEMISTRY II


Learning OutcomesOn completion of this subject the student should be able to:1. Describe the design and implementation of an environmental monitoring program;2. Appreciate the significance of sampling, sample preparation and sample preservation in water,

sediments, soils and foliar samples;3. Choose the most appropriate analytical technique in a given situation and apply the chemical

processes and interactions in aquatic and estuarine systems to interpret results;4. Classify soils, perform analysis of CEC, nitrogen, organic carbon, phosphate, soil pH and conductivity;5. Perform trace metal and boron analysis using appropriate sample dissolution procedures.

SyllabusDesign of measurement systems: planning, defining objectives, location, time and sampling frequency,

expression of analytical results; Selection of analytical methods: chromatographic, electrochemical, spectroscopic, biological; Aquatic and estuarine chemistry: chemical compositions of fresh and sea waters, dissolved gases, carbon dioxide, clay and alkalinity, adsorption and desorption of metals and anions and the chemistry of organic matter, Fe(III) and Mn(II) oxyhydroxides and colloids in estuaries, the redox chemistry of sediments: sulphate reducing bacteria, the role of sediment as a sink or a source of pollutants, metal partitioning between sediment solid phase and pore water, sediment quality criteria, designing and implementation of a baseline monitoring programme to study primary productivity and redox status of a pristine water system, using exchange reactions in soils, wastes and pollutants in soil; Soil analysis: cation exchange capacity, exchangeable cations, organic carbon, soil pH and conductivity, phosphate, nitrogen, project design in monitoring nutrients in water and heavy metals in fish, shell fish and sediments in aquatic systems; Plant analysis: plant tissue analysis, sampling and sample preparation techniques for foliar samples; Atmospheric pollution: monitoring techniques, sampling problems, analysis of nitrogen dioxide (cooking gas) or sulfur dioxide (power plant emission).

TextbookManahan, Stanley E., Fundamentals of environmental chemistry, CRC Press, Boca Raton, USA, 2000.

ReferenceReeve, R.N., Environmental analysis, John Wiley, Chichester, USA, 1994.


CH402: RESEARCH PROJECT

Laboratory hours per week: 8Credits: 12

Learning OutcomesOn completion of this subject the student should be able to:1. Explain on conducting a simple scientific investigation;2. Explain the importance of suitable selection methods for an analysis;3. Write a complete scientific report;4. Demonstrate skills in organizing, handling and executing a research project.

SyllabusStudents will conduct research on the project proposed in Semester 1, report their findings to fellow students and staff in the form of a seminar presentation, and finally a full written report on the project shall be submitted for assessment.


CH442: APPLIED ANALYTICAL CHEMISTRY


Learning OutcomesOn completion of this subject the student should be able to:1. Know and apply analytical principles in the analysis of ferrous and non-ferrous metals;2. Know and understand the analytical principles and applications involved in food microbiology;3. Ability to use advanced statistics in quality assurance.4. Comprehend the application of quality assurance in analytical chemistry and laboratory accreditation.

SyllabusThe concept of an expert witness, the principle of transference, non-chemical investigations, chemical

investigation of fibres, glass, plastics, paint, oils, dyes, inks, inflammable liquids, explosives and ammunition, analysis for alcohol and drugs; The collection of blood samples: conversion to serum, plasma and protein free filtrate, analysis of blood for selected substances (e.g. glucose, bilirubin, urea, GOT), use of test strips, test kits and standard sera, significance of analytical results, automation; Crystal structures, alloying elements, analysis of common steel alloying elements: Mn, Cr, Ni, instrumental and titrimetric methods, analysis of non-ferrous materials, solder; Bacteria, virus and fungi, structure, replication, growth and metabolic activities of bacteria detection and control of microorganisms; Quality in analytical chemistry, quality systems, use of statistics in quality assurance, quality control strategies applied in analytical laboratories, accreditation (ISO 17025), interlaboratorystudies, measurement uncertainty, method validation.

TextbookPelczar, M.J., Krieg, N.R., Chan, E.C.S., Microbiology: concepts and applications, McGraw-Hill, New York, USA, 1993.Liptrot, G.F., Thompson, J. J., Walker, G.R., Modern physical chemistry, Collins Educational, London, UK, 1995.Skoog, D. A., West, D. M., Holler, F. J., Crouch, S. R., Fundamentals of analytical chemistry, Brooks/Cole-Thompson Learning, Belmont, USA, 2004.


CH452: TOPICS IN ADVANCED CHEMISTRY


Learning OutcomesOn completion of this subject the student should be able to:

1. Understand and explain different methods of production and analysis of nanoparticles by SEM, TEM, FTIR and XRD;

2. Explain the applications of nanotechnology in healthcare, medicine and biotechnology;3. Comment on the synthesis, general properties, stability, structure, bonding and industrial applications

of common organometallic compounds;4. Comprehend and appreciate the role played by alkali, alkaline earth and transition metals in biological

systems;5. Comprehend and discuss biogenesis, screening and uses of selected natural products including

terpenes, steroids, alkaloids, flavones and anthocyanins;6. Comprehend and discuss extraction and chemistry of selected natural products.

SyllabusNatural product chemistry: terpenes, steroids, alkaloids, carbohydrates, flavones, anthocyanins, rotenones,

prostaglandins, pyrethrums, screening, extraction and uses; Organometallic chemistry: properties, classification, stability, synthesis, structure and bonding of selected organometallic compounds, their importance in catalysis; Bioinorganic chemistry: introduction, importance of alkali and alkaline earth metals, metalloporphyrins, chlorophyll, haemoglobin, myoglobin, cytochrome and iron supply and transport; Nanotechnology: fundamental concepts in nanoscience and nanotechnology, general-purpose technology, material perspective, molecular perspective,characterisation of silver nanoparticles by UV, FTIR, SEM, TEM, XRD, AAS and ICP techniques, applications in medical and environmental concerns, antimicrobial techniques, nanocapsules for drug delivery, future impact of nanotechnology on medicine and dentistry.

ReferenceShah, M. A., Shah, K. A., Nanotechnology: the science of small, Wiley India, India, 2013.Miessler, G. L., Torr, D. A., Inorganic chemistry, Prentice Hall, Englewood Cliffs, USA, 2013.Bhat, S. V., Nagasampagi, B. A., Sivakumar, M., Chemistry of natural products, Springer, Berlin, Germany, 2005.Xu, R., Ye, Y., Zhao, W., Introduction to natural products chemistry, CRC Press, Boca Raton, USA, 2011.


CH462: INDUSTRIAL CHEMISTRY

Lecture hours per week: 2Laboratory hours per week: 1 (average)Credits: 10

Learning OutcomesOn completion of this subject the student should be able to:1. Comprehend and discuss the chemistry involved in soap and detergent manufacture;2. Comprehend and discuss the chemistry involved in manufacture of paints;3. Comprehend and discuss the chemistry involved agrochemicals.

SyllabusDetergency and types of soaps and detergents, raw materials for soap and detergent manufacture, soap

processing, quality control, cationic, anionic and non-ionic detergents, detergent formulation, identification of detergent bases, biodegradability, domestic bleach; Paint constituents and properties, convertible and non-convertible coatings, the nature, manufacture and applications of alkyds, polyurethanes and acrylics, solvents, inorganic and organic pigments; Fertilizers, pesticides, herbicides and veterinary products; methods of manufacture and use, hazards, environmental issues.

TextbookHeaton, C., An introduction to industrial chemistry, Blackie Academic & Professional, London, UK, 1996.

ReferenceSelinger, B., Chemistry in the market place, Allen & Unwin, Crows Nest, Australia, 1998.


SUBJECT DETAILS FOR FOOD TECHNOLOGY

CORE SUBJECTS

FT211: INTRODUCTION TO PROCESS TECHNOLOGY

Lecture hours per week: 3Tutorial hours per week: 1Credits: 15Prerequisite: MA172, PH182Corequisite: MA271

Learning OutcomesOn completion of this subject the student should be able to:1. Apply the concept of mass and heat balances in food and allied industries;2. Formulate flow chart for food processing;3. Understand the relevance of fluid statics in food processing.

SyllabusDimensions and units in process work; Process systems, analysis, efficiency and flowsheets; Types of process systems, batch and continuous, steady and unsteady; Mass and heat balances, definitions, principles and applications in food processing; Introduction to steam table, extrapolation; Fluid statics, gauge pressure, vacuum, absolute pressure, pressure measurements; Tutorials on all aspects of the course content.

TextbookSingh, P.R., Heldman, D.R., Introduction to food engineering, Academic Press, Amsterdam, The Netherlands, 2013.

ReferenceEarle, R.L., Unit operations in food processing, Pergamon Press, Oxford, UK, 1988.Lewis, M.J. Physical properties of foods and food processing systems, Woodhead Publishing, Chichester, UK, 1998.Coulson, J.M., Richardson, J.F., Chemical Engineering, Butterworth-Heinemann, Oxford, UK, 2002.


FT241: NUTRITION I

Lecture hours per week: 3Credits: 13Prerequisite: AG112


1. Define the basic terms in the field of nutrition and have an understanding of the reasons why people eat what they eat;

2. Describe how nutrients are obtained from foods, sources of these nutrients, their functions in the body and the specific deficiency diseases related to these nutrients;

3. Convert amounts of nutrients into quantities of food and vice versa;4. Understand and apply the concept of Recommended Dietary Allowance (RDA);5. Use food composition tables and tables of RDA to calculate suitable daily intakes for different population

groups;6. Recognize the importance of a balanced diet in the maintenance of good health and the relationship

between diet and disease.

SyllabusIntroduction to the biochemistry and physiology of digestion, absorption and metabolism: the digestive system, mechanisms of absorption, the liver, the endocrine system, the circulatory system, metabolism and enzymes, ATP and cellular respiration; Nutritional composition of foods - nature, occurrence, function, deficiency and excess diseases of macro- and micro-nutrients: carbohydrates (diabetes, tooth decay, alcohol), lipids (cholesterol, cardiovascular disease), proteins (vegetarianism), vitamins, minerals and water; Recommended Dietary Allowances (RDAs); Food composition tables; Measurement of energy requirements; Basal metabolic rate; Food groups budgeting; Relationship between diet and disease, particularly cancer and diet; Special diets related to disease and illness; Food allergies and intolerance; Natural toxicants; Social and psychological aspects of eating; Fads and fallacies.

TextbookWhitney, E.N., Sharon, R., Understanding nutrition, Wadsworth Publishing, Belmont, USA, 2011.

ReferenceMahan, L.K., Escott-Stump, S., Krause’s food, nutrition and diet therapy, W. B. Saunders, Philadelphia, USA, 2000.Garrow, J.S., James, W.P. T., Ralph, A., Human nutrition and dietetics, Churchill Livingstone, Edinburgh, UK, 2000.Christian, J.L., Greger, J.L., Nutrition for living, Benjamin Cummings, Redwood City, USA, 1991.Diet, nutrition and the prevention of chronic diseases, in: WHO Technical Report Series 797, WHO, Geneva, Switzerland, 1990.Fox, B.A., Cameron, A.G., Food science, nutrition and health, Edward Arnold, London, UK, 1989.


FT251: FOOD PROCESSING PRACTICAL I

Laboratory hours per week: 5Credits: 7Corequisite: FT241, FT281

Learning OutcomesOn completion of this subject the student should be able to:1. Use simple processing tools;2. Explain the principles behind food formulations;3. Understand the effects of certain food operations and processes on shelf lives of food products;4. Apply the concept of good manufacturing in food processing.

SyllabusPractical demonstrations of the principles of mass and heat balances; Measurement of specific heat capacity, water absorption and physical properties of food systems; Working principles of selected processing machines: filter press, homogenizer, jacketed vessel; Good manufacturing practice.

ReferenceSingh, P.R., Heldman, D.R., Introduction to food engineering, Academic Press, Amsterdam, The Netherlands, 2013.


FT281: FOOD ANALYSIS

Laboratory hours per week: 3Credits: 4Prerequisite: AS122

Learning OutcomesOn completion of this subject the student should be able to:1. Understanding of standard test methods used to analyse food constituents;2. Explain basic principles of standard test methods used to analyse food constituents;3. Conduct food analysis using standard test methods and procedures;4. Write technical laboratory reports and discuss results.

SyllabusProximate analysis: moisture, fat, protein, ash, fibre and carbohydrates; Analysis of other food components: vitamins, food colours, additives, trace metals and contaminants;Analysis of chemical components in water.

TextbookNielsen, S.S.,Foodanalysis, Springer, New York, USA, 2010.

ReferenceKirk, R. S.,Sawyer, R.,Pearson’s composition and analysis of foods, Longman, London, UK, 1991.Pomeranz, Y.,Meloan, C. E. Food analysis: theory and practice, Chapman & Hall, New York, USA, 2004.Official methods of analysis,Association of Official Analytical Chemists, Washington, USA, 2000.


FT291: FOOD CHEMISTRY 1

Lecture hours per week: 2Tutorial hours per week: 1Credits: 11Prerequisite: AS122

Learning OutcomesOn completion of this subject the student should be able to:1. Understand the structure of major food constituents;2. Understand the chemistry and functional properties of major food constituents;3. Understand the structure and properties of hydrocolloids;4. Explain certain chemical reactions in food.

SyllabusNaturally occurring constituents of foods, their structure, chemical and physical properties and significance; Properties and uses of pectins, alginates, gums, starches and other hydrocolloids.

TextbookFennema, O. R., Damodaran, S.,Parkin, K., Fennema’s food chemistry, Taylor & Francis, Boca Raton, USA, 2007.

Reference

Coultate, T.,Food: the chemistry of its components, Royal Society of Chemistry Publishing, Cambridge, UK, 2009.Potter, N. N., Hotchkiss, J. H., Food science, Kluwer Academic, New York, USA, 1998.Gunstone, F. D., The chemistry of oils and fats: sources, composition, properties, and uses , CRC Press, Boca Raton, USA, 2004.


FT212: UNIT OPERATIONS I

Lecture hours per week: 2Tutorial hours per week: 1Credits: 11Prerequisite: FT211

Learning OutcomesOn completion of this subject the student should be able to:1. Apply the principles of heat transfer to food processing;2. Apply the principles of psychrometry to cooling and heating systems;3. Apply the concepts of dehydration in food preservation;4. Apply the principles of mass transfer in food engineering operations.

SyllabusHeat transfer mechanism; Conduction, convection, radiation; Thermal conductivity, thermal diffusivity, specific heat capacity; Unsteady state heat transfer; Radiation between two bodies; Natural convection equations; Mass transfer mechanisms; Ficks law and unsteady state mass transfer; Application of mass transfer in food and related industries; Psychrometry and dehydration systems; Application of dehydration in food preservation.

TextbookSingh, P. R., Heldman, D. R., Introduction to food engineering, Academic Press, Amsterdam, The Netherlands, 2013.

ReferenceLewis, M. J. Physical properties of foods and food processing systems, Woodhead Publishing, Chichester, UK, 1998.Brennan, J.G., Butters, J.R., Cowell, N.D., Lilly, A.E.V., Food engineering operations, Elsevier Applied Science, London, UK, 1990.


FT252: INTRODUCTION TO FOOD BIOCHEMISTRY

Lecture hours per week: 2Credits: 9Prerequisite: FT291, FT241

Learning OutcomesOn completion of this subject the student should be able to:1. Describe the chemical reactions involved in the storage and use of food molecules with an emphasis on

those pertaining to sugars and fats;2. Explain the overall strategy of energy generation from the three main classes of food molecules: sugars,

lipids and proteins;3. Describe certain biochemical pathways pertaining to food;

4. Describe the biosynthesis of fats, glucose and amino acids;5. Understand the way in which the two main energy metabolizing systems based on sugars and fats are

controlled and coordinated at the enzyme level when there is food available in excess / not available and in emergencies when energy is needed;

6. Describe the structure and use of nucleotides including the structure and arrangement of DNA in cells.

SyllabusGlucose, amino acid, fat and cholesterol traffic in the body; Energy production from glucose, fat and amino acids; Synthesis of glucose, fat and amino acids; Nucleotide metabolism, DNA structure and arrangement in cells; Basic biochemical pathways with special reference to foods.

TextbookBerg, J.M., Tymoczko, J.L., Stryer, L., Biochemistry, W.H. Freeman, New York, USA, 2012.Mathews, C.K., Holde, K.E., Ahern, K.G., Biochemistry, Addison Wesley, San Francisco, USA, 2000.

ReferenceDevlin, T.M., Textbook of biochemistry with clinical correlations, Wiley, New York, USA, 1993.Voet, D., Voet, J.G., Biochemistry, John Wiley & Sons, New York, USA, 1993.Stryer, L., Biochemistry, W.H. Freeman, San Francisco, USA, 1995.


FT262: GENERAL MICROBIOLOGY

Lecture hours per week: 2Laboratory hours per week: 3Credits: 13Prerequisite: FR111, AG112

Learning OutcomesOn completion of this subject the student should be able to:1. Understand the major differences between prokaryotic and eukaryotic microorganisms;2. Use basic microbial techniques for characterization and identification of microorganisms;3. Characterize bacteria based on their morphological, nutritional, cultural and biochemical activities;4. Provide conditions conducive for cultivation of microorganisms;5. Understand the mode of actions of physical and chemical agents on microorganisms and apply them in

controlling their growth;6. Describe general characteristics of virus and fungi.

SyllabusHistory of microorganisms; Introduction to the biology of viruses, bacteria and fungi; Microbial cell morphology, growth, reproduction and enumeration of microorganisms; Diversity of microorganisms and their environment; Effect of physical and chemical environment on growth; Introduction to microscopy, preparation of microbial samples, identification procedure; General application of microorganisms to life; Methods in general microbiology; A practical program will complement lecture course and will involve microscopy, isolation and identification methods.

TextbookPelczar, M.J., Krieg, N.R., Chan, E.C.S., Microbiology: an application based approach, Tata McGraw-Hill Education, New Delhi, India, 2010.

ReferencePelczar, M. J., Krieg, N.R., Chan, E.C.S., Microbiology: concepts and applications, McGraw-Hill, New York, USA, 1993.Carpenter, P.L., Microbiology, W.B. Saunders, Philadelphia, USA, 1977.

Norton, C.F., Microbiology, Addison-Wesley, Reading, USA, 1986.Kiss, István, Testing methods in food microbiology, Elsevier, Amsterdam, The Netherlands, 1984.


FT311: PROCESS TECHNOLOGY

Lecture hours per week: 1Laboratory hours per week: 2Tutorial hours per week: 1Credits: 9Prerequisite: FT212

Learning OutcomesOn completion of this subject the student should be able to:1. Do fluid flow calculations in food processing;2. Apply the principles heat transfer in different heat exchangers in the process industry;3. Understand the various behaviour of food systems upon application of force (stirring, pumping, etc.);4. Relate the principles of fluid dynamics to the food industry.

SyllabusFluid dynamics, Reynolds number, streamline and turbulent flow, Bernoulli’s equation, orifice, venturi, pitot tube, energy losses, pump equation, selection of pumps for food processing, piping system, sedimentation, food rheology: Newtonian and non-Newtonian fluids, application of heat transfer in heat exchangers, types of heat exchangers for the food industry, there is a practical component of the syllabus to emphasise fluid flow and heat transfer.


ReferenceFryer, P.J., Pyle, D.L., Reilly, C.D., Chemical engineering for the food industry, Blackie Academic & Professional, London, UK, 1997.Lewis, M. J. Physical properties of foods and food processing systems, Woodhead Publishing, Chichester, UK, 1998.


FT321: FOOD CANNING AND PACKAGING

Lecture hours per week: 2Laboratory hours per week: 2Credits: 12Prerequisite: FT211, FT262Corequisite: FT311

Learning OutcomesOn completion of this subject the student should be able to:1. Apply the principle of thermal processing in canning of foods;2. Understand the properties of foods for canning;3. Design a canning program for locally available foods;4. Recommend packaging materials for different foods.

SyllabusHeat processing, canning operations, thermal process evaluation, retorts, equipment used for thermal processing, definition and function of packaging, packaging materials used for food products considering their physical, chemical and functional characteristics, metal, plastic, paper and wood as packaging materials, traditional packaging materials in PNG; Demonstrating thermocouple assembly, pre-canning operations, thermal process evaluation, permeability of packaging materials, and traditional packaging techniques as well as field trips to relevant food processing/handling companies.


ReferenceBrennan, J.G., Butters, J.R., Cowell, N.D., Lilly, A.E.V., Food engineering operations, Elsevier Applied Science, London, UK, 1990.Paine, F.A., Paine, H.Y., Handbook of food packaging, Blackie Academic & Professional, London, UK, 1983.


FT331: FOOD CHEMISTRY II

Lecture hours per week: 3Credits: 13Prerequisite: FT291

Learning OutcomesOn completion of this subject the student should be able to:1. Explain the role and functionality of food additives, their synthesis, modification and extraction;2. Discuss the uses of food, additives in foods,3. Explain role and functionality of enzyme systems in foods and their uses;4. Understand of major chemical reactions in foods and between foods and enzymes;5. Understand the interactions between food components.

SyllabusBrowning reactions: enzymatic and non-enzymatic, colloidal systems and emulsions; The role and functionality of food ingredients such as acidulants, phosphates, modified starches, gums, emulsifiers, food additives and other functional components in relation to the formulation of food products, food enzymes.

TextbookFennema, O. R., Damodaran, S., Parkin, K., Fennema’s food chemistry, Taylor & Francis, Boca Raton, USA, 2007.

ReferenceCoultate, T., Food: the chemistry of its components, Royal Society of Chemistry Publishing, Cambridge, UK, 2009.Gunstone, F. D., The chemistry of oils and fats: sources, composition, properties, and uses , CRC Press, Boca Raton, USA, 2004.


FT341: INTRODUCTION TO INSTRUMENTATION IN FOODS

Lecture hours per week: 1


Learning Outcomes:1. To be familiar with the working principles of specific measuring instruments.2. To understand the mechanism of operating commonly used instruments in food industry. 3. To conduct simple trouble shooting on an instrument when needed.4. To be familiar with calibration, recalibration and standardisation functions of an instrument.5. To conduct qualitative or quantitative analysis for validation and competency of measurements.

Syllabus:Principles of direct and indirect measurements of physical, chemical or biological parameters. Their applications in various areas of food science and technology. Physical sensors parameters light and electromagnetic measurements; photometry, spectroscopy, radiation (x-ray, infrared, laser, radiometry, infra-red), refractometry, polarimetry, fluorimetry, potentiometry, coulometry, densitometry electrophoresis, nuclear magnetic resonance, conductivity, acoustics, transmissions, photometry and rheology, pressure.Chemical sensors parameters like electron gradients, concentration gradients, ionic species; chromogenic species, pH gradients, reaction kinetics.

Textbook: Pomeranz, Y. and Meloan, C. E. (2004). Food Analysis: Theory and Practice, 3 rd Edition. Chapman & Hall Inc., New York, USA.

References:Robert, S. M., Clayton B. G and Terrence M. C. (1981). Spectrometric Identification of Organic Compounds, 4 th

Edition. John Wiley & Sons, New York, USA.Kirk R. S. and Sawyer R. (1991). Pearson’s Composition and Analysis of Foods, 9 th Edition. Longman Scientific & Technical, England.The AOAC INTERNATIONAL (2000). The Official Method of Analysis, 17th Edition. Gaithersburg, MD, USA.

Assessment:Continuous Assessment - 100%.

FT351: FOOD MICROBIOLOGY

Lecture hours per week: 2Laboratory hours per week: 3Credits: 13Prerequisite: FT262

Learning OutcomesOn completion of this subject the student should be able to:1. Describe the roles of microorganisms in food;2. Identify common sources of contamination of foods;3. Describe the factors that influence growth of microorganism in foods and be able to apply these in preventing or

reducing food spoilage and food borne illnesses;4. Evaluate growth parameters of common food borne pathogenic bacteria and apply measures to prevent

contamination and subsequent growth in foods;5. Understand the sampling plans and procedure used in sampling and analysis of foods;6. Use microbial methods in assessing microbial quality of foods.

SyllabusMicrobial ecology of foods: sources of contamination of foods, changes in properties of foods due to microbial activities, factors affecting growth of microorganisms in foods; Food borne microorganisms, food safety, microbial testing of foods, sampling plans and microbiological criteria for foods; Indicator microorganisms; Food borne pathogenic microorganisms-taxonomy, habitat, distribution, factors affecting their growth and/or toxin production,

diseases they cause, control measures; Microbiology of fish, meat poultry, egg and canned foods; Hazard analysis critical control points (HACCP) principles; Control of growth of microorganisms in foods.

TextbookFrazier, W.C., Westhoff, D.C., Food microbiology, Tata McGraw-Hill, New Delhi, India, 2008.

ReferenceJay, M.J., Modern food microbiology, APAC Publishers, Singapore, 2000.Foodborne microorganisms of public health significance, Australian Institute of Food Science and Technology, Sydney, Australia, 1996.


FT381: FOOD ANALYSIS AND SENSORY EVALUATIONS


Learning OutcomesOn completion of this subject the student should be able to:1. Understand the major principles and concepts of quality assurance and their application in the food

industry;2. Understand statistical process control in relation to consistency and stability of food processing

operations;3. Understanding sensory evaluation of foods in relation to human perception and effects;4. Explain sensory properties of foods;5. Understand the requirements and methods of sensory evaluation of foods;6. Conduct sensory analysis and evaluate data.

SyllabusDefinitions, principles and purpose of food quality control and quality assurance, quality planning and organization; Characteristics of food quality, sampling; Sensory assessment of foods, theory and practice: experimental designs, selection of test methods, statistical analysis of sensory data; Role of sensory assessment in PNG.

TextbookOakland, J. S., Statistical process control, Elsevier, Amsterdam, The Netherlands, 2008.Lawless, H. T., Heymann, H., Sensory evaluation of foods, Springer, New York, USA, 2010.


FT312: ADVANCED NUTRITION


Learning OutcomesOn completion of this subject the student should be able to:1. Explain the particular nutritional requirements of different stages in a human’s life;

2. Understand the laws of food product labelling especially that of nutritional labelling in PNG and international and critically consider the importance of nutritional labelling;

3. Understand the main nutritional (both malnutrition and non-communicable diseases) problems in PNG and the multi-factorial causes of these nutritional problems;

4. Use international anthropometric standards and appreciate why they may not be applicable to Papua New Guineans;

5. Understand the methods used in nutritional research and assessments, and design and participate in a nutrition survey;

6. Understand the intervention techniques operating at different levels (national, provincial and community) within PNG and the contribution of policy and education on nutrition intervention. Apply the multi-sectoral approach in nutrition intervention programs.

SyllabusChemical, physical and biochemical changes that occur in foods during processing and storage; Effects of processing, packaging, and cooking on food nutrient composition; Labelling of food products, laws in PNG and world-wide; nutrification of foods by enrichment and fortification; Nutritional requirements through the life-cycle, particularly during periods of physiological stress: infancy, adolescence, pregnancy, lactation (breastfeeding vs. bottle-feeding: Baby Food Supplies (Control) Act (1977), old age, sports; Methods of assessment of nutritional status: indirect and direct – clinical, biochemical, anthropometric and epidemiological studies; Nutrition surveys: cross sectional versus longitudinal; National nutrition surveys in 1978 and 1983; Multi-factorial causes of nutritional problems and disorders in PNG; Protein-energy malnutrition; Stunting/wasting, weight-for-age charts; General anthropometric standards; Field methods of anthropometric measurement; Nutrition interventions to improve nutritional status: policy, planning and education; National food and nutrition policies in PNG, food security.

TextbookWhitney, E.N., Sharon, R., Understanding nutrition, Wadsworth Publishing, Belmont, USA, 2011.

ReferenceMahan, L.K., Escott-Stump, S., Krause’s food, nutrition and diet therapy, W. B. Saunders, Philadelphia, USA, 2000.Garrow, J.S., James, W.P.T., Ralph, A., Human nutrition and dietetics, Churchill Livingstone, Edinburgh, UK, 2000.Jellife, D.B., The assessment of the nutrition status of the community, WHO Monograph Series No. 53, WHO, Geneva, Switzerland, 1966.


FT332: CEREAL TECHNOLOGY AND LEGUME PROCESSING


Learning OutcomesOn completion of this subject the student should be able to:1. Outline and differentiate the milling practices that are used in the processing and preservation of cereal

and legume grains;2. Examine the complementary nature of cereals and legume grains;3. Understand and comprehend the technology of baking and composite flour;4. Remember the various uses of cereal and legume flours and by-products of milling.

SyllabusWorld production of cereals; Grain morphology and components; Cereal quality and nutritional importance; Milling of wheat, maize, rice and other cereal crops; Flour types, testing and suitability for different purposes;

Protein-enriched cereal products; Use of non-wheat flours in bread and baked goods; Other uses of cereals; Legumes: availability, quality and nutritional importance; Legume processing; Legume-cereal blends; Peanut butter, soybean, cowpea.

TextbookAyman, A. E., Trends in vital food and control engineering, In Tech Open Access Books, 2012.

ReferenceIhekoronye, A. I., Ngoddy, P. O., Integrated food science and technology for the tropics, Macmillan, London, UK, 1985.Salunke, D.K., Chanvan, J.K., Kadam, S.S., Postharvest biotechnology of cereals, CRC Press, Boca Raton, USA, 1985.


FT352: POST-HARVEST PHYSIOLOGY AND STORAGE TECHNOLOGY


Learning OutcomesOn completion of this subject the student should be able to:1. Understand of the growth and development of horticultural commodities and derivation of edible

portions;2. Understand of commercial and physiological maturity indices;3. Understand of pre- and post-harvest physiology and biochemical reactions and, their effects in

horticultural commodities;4. Explain effects of internal and external factors including storage conditions on horticultural produce;5. Explain various mechanisms and storage technology available for controlling post-harvest losses.

SyllabusPre- and post-harvest chemistry and physiology of horticultural food commodities, handling methods, pre- and post-harvest principles and practices in cooling, storage, transportation and packaging; Temperature measurement and importance in food storage; Building and other structures for food storage.

TextbookHui, Y.H., Handbook of fruits and fruit processing, Blackwell Publishing, Ames, USA, 2006.

ReferenceKnee, M., Fruit quality and its biological basis, Sheffield Academic Press, Sheffield, UK, 2002.Wills, R., McGlasson, B., Graham, D., Joyce, D., Postharvest: an introduction to the physiology and handling of fruit and vegetables, UNSW Press, Sydney, Australia, 2007.


FT362: UNIT OPERATIONS II

Lecture hours per week: 2Tutorial hours per week: 1Credits: 11Prerequisite: FT212, ME292


1. Apply the principle of filtration and its application to food and allied industries;2. Apply the principle of centrifugation and its application to food and allied industries;3. Apply the principles of size reduction including milling, screening and emulsification and their

application to food and allied industries;4. Understand fully the importance of mixing in food processing systems.

SyllabusThis is a continuation of the study on unit operations in food processing. Filtration: equipment, design and application; Centrifugation: theory and principles, equipment; Milling and size reduction, theory and application; Emulsification, theory and application.

TextbookFellows, J.P., Food processing technology: principles and practice, Woodhead Publishing, Cambridge, UK, 2009.

ReferenceBrennan, J.G., Butters, J.R., Cowell, N.D., Lilly, A.E.V., Food engineering operations, Elsevier Applied Science, London, UK, 1990.Rhodes, M., Particle technology, Wiley, Chichester, UK, 2008.Earle, R.L., Unit operations in food processing, Pergamon Press, Oxford, UK, 1988.


FT372: FOOD PROCESSING PRACTICAL II

Laboratory hours per week: 5Credits: 7Prerequisite: FT251

Learning OutcomesOn completion of this subject the student should be able to:1. Demonstrate how to process selected food products;2. Produce new food products using selected food processing machines and equipment;3. Apply the principles of sensory evaluation to products developed;4. Understand the need of food preservatives and apply their principles into food processing.

SyllabusCharacteristics of sago starch, textural analysis of food systems, meat preservation: beef jerky, processing of shelf stable products from taro, yams, sago, potatoes, oil palm, sugar cane, fruits, vegetables and bananas/plantains.


ReferenceBrennan, J.G., Butters, J.R., Cowell, N.D., Lilly, A.E.V., Food engineering operations, Elsevier Applied Science, London, UK, 1990.Lewis, M. J. Physical properties of foods and food processing systems, Woodhead Publishing, Chichester, UK, 1998.Fellows, J.P., Food processing technology: principles and practice, Woodhead Publishing, Cambridge, UK, 2009.


FT382: FOOD SAFETY AND REGULATIONS


Learning OutcomesOn completion of this subject the student should be able to:1. Understand food safety and its significance to public health, global food trade and security, and associated

advanced food issues;2. Explain diverse biological, chemical and physical hazards in foods and emerging threats including risk analysis in

the food chain;3. Apply principles of Hazard Analysis Critical Control Points (HACCP) in food safety and quality systems;4. Understand of food standards and regulations in relation to national food control and global food trade.

SyllabusFood safety: importance of safe foods to public health, global food trade and security, impacts of unsafe foods, magnitude and trend of food borne illnesses in PNG and globally; Roles and functions of stakeholders to food safety in the food supply chain; Application of HACCP principles, pre-requisite programs, good manufacturing practices (GMPS) and sanitation and standard operating procedures (SSOPS); Incorporation of HACCP principles into existing QA systems; Advent of ISO 22000 food safety system; Biological, chemical and physical hazards associated with foods; Risk analysis of food safety hazards and emerging threats in the food chain; Food standards and regulations: national, regional and global standards and regulations that govern food activities in the global food trade and organizations responsible for setting these standards and regulations; Sanitary and Phyto-sanitary (SPS) and Technical Barriers to Trade (TBT) agreements, other trade agreements; The national and international food laws and mandatory standards, litigation for food producers; The importance of national food control system and its significance to food safety in the food supply chain.

TextbookWallace, C.A., Intermediate HACCP, a text for intermediate HACCP courses and reference for the implementation of HACCP in catering and food retail operations, Highfield, Doncaster, UK, 2009.

ReferenceDepartmental course notes.


FT392: FOOD PROCESS ENGINEERING I

Lecture hours per week: 2Tutorial hours per week: 1Credits: 11Prerequisite: FT212, ME292

Learning OutcomesOn completion of this subject the student should be able to:1. Describe the role of refrigeration in food processing;2. Identify the various refrigeration cycles;3. Apply principles of extraction and expression in the food industry;4. Apply the principle of crystallization in salt and sugar manufacture.

SyllabusA continuation of the knowledge of unit operations, extraction and expression, crystallization, freezing, refrigeration and thawing; the approach is to introduce the principles and the theoretical basis, relevant equipment; There is a practical component to back up the principles of chilling and freezing.

Textbook

Singh, P. R., Heldman, D. R., Introduction to food engineering, Academic Press, Amsterdam, The Netherlands, 2013.

ReferenceLewis, M. J. Physical properties of foods and food processing systems, Woodhead Publishing, Chichester, UK, 1998.Brennan, J. G., Butters, J. R., Cowell, N. D., Lilly, A. E. V., Food engineering operations, Elsevier Applied Science, London, UK, 1990.


FT400: INDUSTRIAL TRAINING

Hours per week: 40 (for 10 weeks)Credits: 40

Learning OutcomesOn completion of this subject the student should be able to:1. Understand of the company’s organisational structure, functions and their products;2. Understand of their operational processes for production of foods/services, and for quality and safety of foods;3. Competently perform task within the disciplined structure of workplace;4. Communicate effectively and create teamwork in workplace.

SyllabusStudents will undertake 10 weeks of work experience in a suitable establishment, which will be chosen so that both breadth and depth of experience are offered. Students will be treated as trainee employees in that they will receive training and supervision from their hosts and will be expected to undertake responsible tasks in the latter stages of their placement. Students will submit a written review of the structure and activities of their host establishment, keep a diary of their activities and submit a written report on their experiences. Students will be supervised by a nominated employee of the host establishment who will assess their performance. They will be visited by a member of staff of the university who will assure himself of their wellbeing and progress and will assess their written reports.


FT401: RESEARCH PROJECT


Learning OutcomesOn completion of this subject the student should be able to:1. Understand how to conduct literature surveys;2. Choose proper and suitable methods to carry out the investigation;3. Write research proposals;4. Present simple research investigations.

SyllabusStudents are to undertake a substantial project relevant to food technology and nutrition. The topic should be so chosen that it draws together the different facets of the course and provides experience in research procedures and data handling. Students select a topic under the supervision of a member of staff who provides guidance throughout the duration of the project. Students will conduct a literature search, write a proposal, plan the programme of work and give a research seminar on their projects and/or as directed by the supervisor.


FT411: INDUSTRIAL MICROBIOLOGY AND FOOD BIOTECHNOLOGY


Learning OutcomesOn completion of this subject the student should be able to:1. Use basic microbial techniques in isolation and characterization of microorganisms used in production of

fermented foods and other microbial products;2. Understand microbial enzyme synthesis and immobilization techniques;3. Understand biotechnology and the significance it plays towards food security;4. Understand and differentiate translation and transcription processes that take place in microbial cells in

proteins synthesis;5. Know what single cell proteins are, the different microorganisms as sources and the overall significance

in food security;6. Comprehend of the basic stages involved in producing malts for the brewing industry.

SyllabusDifferent types of fermentation and microorganisms involved: malting, brewing technology and their biochemistry; Immobilised enzymes as food processing aid and their use as analytical tools in food; Nature and variety of biotechnological processes involving micro-organisms; Traditional techniques of fermentation; Brewing industries in PNG; Tissue culture development and techniques; Methods in biotechnology; A practical program will complement the lecture course and will involve fermentation and enzyme activities.

TextbookJoshi, V. K., Singh, R. S., Food biotechnology: principles and practices, IK International Publishing House, New Delhi, India, 2012.

ReferenceMittal, G.S., Food biotechnology: techniques and applications, Technomic Publications, Lancaster, USA, 1992.Higgins, I.J., Best, D.J., Jones, J., Biotechnology principles and applications, Blackwell Scientific, Oxford, UK, 1985.


FT431: MEAT AND POULTRY TECHNOLOGY


Learning OutcomesOn completion of this subject the student should be able to:1. Explain structure and chemical compositions of ruminant meat, poultry meat and eggs;2. Explain anti- and post-mortem physiology and biochemical reactions and their effects on quality;3. Explain appropriate methods of processing and preservation of different types of meat and eggs;4. Understand of various storage technology applied to preserve these commodities.

Syllabus

Introduction to animal and poultry breeds; Conversion of muscle to meat; Introduction to rigor mortis; Meat composition, structure and quality factors; Egg composition, structure and quality factors; Processing of meat, poultry and eggs; Ageing, tenderizing and curing of meat; Manufacture of sausages and other table meats; Meat preservation: smoking, dehydration; Traditional meat products and processing in PNG.

TextbookHui, Y. H., Handbook of meat and meat processing, CRC Press, Boca Raton, USA, 2012.Toldrá, F., Handbook of meat processing, Wiley-Blackwell, Ames, USA, 2010.Guerrero-Legaretta, I., Handbookof poultry science and technology, Vol. 1:Primary processing, John Wiley & Sons, Hoboken, USA, 2010.

ReferenceLawrie, R.A., Lawrie’s meat science, Woodhead Publishing, Cambridge, UK, 1998.Potter, N. N., Hotchkiss, J. H., Food science, Kluwer Academic, New York, USA, 1998.


FT471: FOOD PROCESSING PRACTICAL III


Learning OutcomesOn completion of this subject the student should be able to:1. Produce shelf-stable, wholesome and acceptable food products;2. Explain the various uses to which tropical food crops can be put;3. Understand the significance of Good Manufacturing Practice in food processing;4. Apply the principles of food preservation into food processing.

SyllabusDevelopment of food products based on fruits and vegetables, cereal grains and grain legumes, root and tuber crops, flesh foods, etc.; Flours, baked goods, composite products, fish smoking; Osmotic dehydration; Use of simple tools in food processing; Traditional PNG foods, extrusion.

ReferenceFellows, J.P., Food processing technology: principles and practice, Woodhead Publishing, Cambridge, UK, 2009.


FT402: RESEARCH PROJECT


Learning OutcomesOn completion of this subject the student should be able to:1. Conduct literature surveys;2. Write research reports;3. Make proper scientific conclusions based on the analysis;4. Make presentations of simple research investigations.

Syllabus

Students will conduct research on the project proposed in Semester 1, report their findings to fellow students and staff in the form of a 10 to 15 min seminar presentation and a full written report on the project shall be submitted for assessment.


FT422: PRODUCT DEVELOPMENT AND ENTREPRENEURSHIP

Lecture hours per week: 1Laboratory hours per week: 1Credits: 6Prerequisite: FT321, FT381

Learning OutcomesOn completion of this subject the student should be able to:1. Develop simple food and pharmaceutical products using concepts of experimental designs using simple,

process engineering tools such as material balances, thermal processing, food analysis and microbial quality tests;

2. Do product costing and planning, packaging studies and marketing of the developed products;3. Do simple business proposal for funding and marketing of ideas;4. Develop innovation into producing economical food products.

SyllabusDevelopment of food and pharmaceutical products: this involves identification and selection criteria of the raw materials, carry out simple and systematic raw materials and ingredient quantification using formula methods such as material balances; Carry out thermal process studies such as effect of temperature, acidification, etc. to monitor product life; The product developed will be subjected to packaging studies such as movement of gases and moisture, humidity and also do proximate analysis and microbial studies of the developed; Product costing, production planning and marketing: this involves careful product development cost and planning – identifying critical raw materials, costing, packing and marketing applying both business and scientific (science and engineering) studies; There is a simple market survey and business plan component to component to the course. The students will be able to write simple business proposal and marketing of ideas for possible funding or partnership. The course will have individual and group projects focusing on simple products and presentation on the findings. Lecture presentation will also be encouraged from partners in food, agricultural, fisheries and other agro and bio-processing industries.

TextbookMadura, J., Introduction to business, South-Western, Mason, USA, 2007.

ReferenceEarle, D.M., Anderson, A.M., Product and process development in the food industry, Harwood Academic Publishers, Chur, Switzerland, 1985.Food and drink: good manufacturing practice: a guide to its responsible management , Institute of Food Science and Technology, London, UK, 1998.

AssessmentContinuous assessment100%

FT432: DESIGN AND MONITORING OF WATER AND WASTE WATER SYSTEMS

Lecture hours per week: 1Laboratory hours per week: 1Credits: 6Prerequisite: FT281, FT311

Learning Outcomes

On completion of this subject the student should be able to:1. Discuss fully the different types of water and its quality, sources of water and their likely contaminants,

different process in water treatment and design simple water supply system;2. Discuss fully the different sources of wastes entering the water system, how waste water is treated to

safe level before discarding into the environment, ultimate waste disposal and transformation of waste into useful bio products.

3. Apply the principles of cleaning and sanitation and their applications in the food industry;4. Carry out water quality tests such as BOD, COD, water hardness, turbidity, alkalinity, trace metals, etc. and microbial quality of water and waste water.

SyllabusWater treatment: identify the sources of water, define water quality, describe the water treatment process – discussing screening, coagulation and flocculation process, filtration, removal metals and water softening process, chlorination – chlorine break points and concentration of chlorine and removal of dissolved gasses, colours and foreign matter; the principle of water hardness and how to soften water. There is a project component to design a simple water supply system for village or factory usage; Cleaning and sanitation: the mechanism of cleaning and sanitation as it applies to different food systems, cleaning practices in food and allied industries; Waste treatment: identify sources of contaminants entering the water system, factory waste treatment and discuss different levels of BOD associated wastes leaving the factory floor, steps in the waste treatment process: (a) primary waste treatment – screening, flocculation and coagulation, filtration and sedimentation and chlorination/disinfection (b) secondary waste treatment – subjecting the waste to aerobic and anaerobic treatments in lagoons, ponds and digester; waste product utilization in particular, methane production as clean energy source; Ultimate waste disposal: merits and disadvantage of disposal means such as composting, incineration and landfills and how safe the liquid is putted back into the environment; Quality testing covers both theory and practical aspects – major test areas to concentrate on pH, temperature, water hardness, alkalinity, heavy metal contaminants, COD, BOD, turbidity and others.

TextbookDe, A. K., Environmental chemistry, New Age International, New Delhi, India, 2010.

ReferenceBrennan, J. G., Butters, J. R., Cowell, N. D., Lilly, A. E. V., Food engineering operations, Elsevier Applied Science, London, UK, 1990.Kiely, G., Environmental engineering, McGraw-Hill, London, UK, 1997.International standards for drinking water, WHO, Geneva, Switzerland, 1971.Operation of waste water treatment plants, Water Pollution Control Federation, Washington, USA, 1976.


FT442: FISH AND SEAFOOD TECHNOLOGY

Lecture hours per week: 2Credits: 9Prerequisite: FT321, FT351, FT381

Learning OutcomesOn completion of this subject the student should be able to:1. Explain the structure and composition of fish and seafood;2. Explain post-mortem physiology and biochemical reactions and their effects including effects of other factors on

quality and safety;3. Apply appropriate methods of processing and preservation of fish and seafood.4. Understand of the management and regulatory functions relating to fish and seafood.

Syllabus

Introduction to species and classes of seafood including commercially traded tropical species; Structure and composition of fish and seafood, post-harvest physiology, biochemical and physical changes, rigor mortis, seasonal changes (spawning and moulting), methods of catch (per seine, longline) and handling, and their effects on quality; Methods of processing and preservation and their effects on quality: chilling – refrigerated sea water (RSW), ice slurry, refrigerated water, brine freezing, thermal processing (canning) and smoking; Quality tests: objective and subjective; Natural toxins in fish and seafood and their control measures; Overview of market types and trend (international, local markets), NFA structure and functions; Standards and regulations governing fisheries activities in PNG.

TextbookGranata, L. A., Flick, G. J., Martin, R.E., The seafood industry: species, products, processing, and safety,Wiley-Blackwell, Chichester, UK, 2012.

ReferenceHall, G., Fish processing: sustainability and new opportunities, Wiley-Blackwell, Chichester, UK, 2011.Bratt, L., Fish canning handbook, Blackwell, Ames, USA, 2010.Alasalvar, C., Miyashita, K., Shahidi, F., Wanasundara, U., Handbook of seafood quality, safety, and health applications, Blackwell, Ames, USA, 2010.


FT452: TROPICAL AGRICULTURAL COMMODITIES


Learning OutcomesOn completion of this subject the student should be able to:1. Differentiate between various food crops, roots, tubers, fruits and vegetables and agricultural

commodities;2. Understand the importance of food and commodity crops in human nutrition;3. Identify the anti-nutritional factors and ways in which they can be reduced in roots and tubers through

processing;4. Understand the various techniques available to upgrade traditional handling of fruits, vegetables, roots

and tubers and commodity crops in PNG;5. Understand the overview of value adding to these primary products.

SyllabusSignificance of food crops (roots, tubers, fruits and vegetables) in world nutrition; Traditional products from roots, tubers, fruits and vegetables and their uses in PNG; Processing and preservation of various food crops fruits and vegetables, root crops; yam, taro (cocoyam), cassava, potatoes, starchy crops, banana, and plantain, sago and commodity crops, tea, coffee, spices, cocoa, coconuts, oil palm; Processing in flours, chips, juices, jams, marmalade and other value added products.

TextbookSinha, N.K., Hui, Y.H., Evranuz, E.O., Siddig, M., Ahmed, J., Handbook of vegetables and vegetable processing, Wiley-Blackwell, Ames, USA, 2011.

ReferenceSudheer, K. P., Indira, V., Postharvest technology of horticultural crops, New India Publishing Agency, New Delhi, India, 2007. Lebot, V., Tropical root and tuber crops: cassava, sweet potato, yams and aroids, CABI Publishing, Wallingford, UK, 2009.


FT472: FOOD PROCESSING PRACTICAL IV


Learning OutcomesOn completion of this subject the student should be able to:1. Produce shelf-stable, wholesome and acceptable food products;2. Explain the various uses to which tropical food crops can be put;3. Understand the significance of Good Manufacturing Practice in food processing;4. Apply the principles of food preservation into food processing.

SyllabusThis subject deals mainly with product development from fruits and vegetables, confections, recipe formulations, process design and optimisation, shelf life, microbiological evaluation, consumer acceptance, and packaging.

ReferenceFellows, J.P., Food processing technology: principles and practice, Woodhead Publishing, Cambridge, UK, 2009.Lewis, M.J. Physical properties of foods and food processing systems, Woodhead Publishing, Chichester, UK, 1998.


FT482: FOOD PROCESS ENGINEERING II


Learning OutcomesOn completion of this subject the student should be able to:1. Apply concept of evaporation in the food industry;2. Discuss process control principle in named unit;3. Understand and apply the concept of extrusion technology in production foods;4. Understand the concept of irradiation as an important upcoming technology in food processing.

SyllabusThis subject concludes unit operations and processes in food processing, evaporation, irradiation,extrusion cooking: principles, theories and equipment, process control in food processing.


ReferenceBrennan, J. G., Butters, J. R., Cowell, N. D., Lilly, A. E. V., Food engineering operations, Elsevier Applied Science, London, UK, 1990.Fryer, P.J., Pyle, D.L., Reilly, C.D., Chemical engineering for the food industry, Blackie Academic & Professional, London, UK, 1997.Charm, E.S., The fundamentals of food engineering, AVI Publishing, Westport, USA, 1992.


Documents

Reference Sci (Courses... · Web viewDEPARTMENT OF APPLIED SCIENCES Head of Department Janarthanan Gopalakrishnan, PhD (Indian Institute of Technology Madras, India), MSc (American